Keyword thermal treatment
ANTIOXIDANT CAPACITY OF THERMALLY – TREATED BUCKWHEAT
Pol. J. Food Nutr. Sci. 2007;57(4):465–470
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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