Keyword thermal treatment
 

ANTIOXIDANT CAPACITY OF THERMALLY – TREATED BUCKWHEAT

Danuta Zielińska, Dorota Szawara-Nowak, Anna Michalska
Pol. J. Food Nutr. Sci. 2007;57(4):465–470
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STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS
Krystyna Szymandera-Buszka, Katarzyna Waszkowiak
Pol. J. Food Nutr. Sci. 2007;57(3):335–338
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INFLUENCE OF STEAM TEMPERATURE AND TREATMENT TIME ON POTATO SOFTNESS
Dominika Guzek, Jarosław Wyrwisz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):75–78
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SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT
Agnieszka Połom
Pol. J. Food Nutr. Sci. 2006;56(3):287–289
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