Keyword thermal treatment
ORIGINAL ARTICLE
Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée
Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu
Pol. J. Food Nutr. Sci. 2019;69(2):179–189
STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS
Pol. J. Food Nutr. Sci. 2007;57(3):335–338
INFLUENCE OF STEAM TEMPERATURE AND TREATMENT TIME ON POTATO SOFTNESS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):75–78
SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2006;56(3):287–289
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