22 results on '"Dmytrów, Izabela"'
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2. Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages
3. The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage
4. Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment
5. Effect of Fermentation Reactions on Rheological Properties of Foods
6. Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus)
7. Buttermilk ice cream—New method for buttermilk utilization
8. Skład i wartość odżywcza mleka klaczy i oślic w porównaniu z mlekiem krów
9. Storage stability of fermented milk with probiotic monoculture and transglutaminase
10. Probiotic fermented beverages based on acid whey
11. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers
12. Możliwości zastosowania błonnika pokarmowego do produkcji żywności funkcjonalnej
13. Rodzaj kultury starterowej a wybrane cechy fizykochemiczne sera twarogowego w czasie przechowywania
14. Zmiany zawartości PCB w mleku pochodzącym z mlekomatów w okresie trzyletnim – próba oceny stopnia narażenia konsumentów
15. Stabilność przechowalnicza twarogów tradycyjnych i bezlaktozowych
16. EFFECT OF LACTIC ACID PROBIOTIC BACTERIA ON STORAGE STABILITY OF ACID CURD CHEESES (TVAROG)
17. Application of frozen goat’s milk to production of potentially probiotic fermented drink
18. COMMERCIAL PROBIOTIC LACTOBACILLUS SP. CULTURES (LB. PARACASEI, LB. CASEI AND LB. ACIDOPHILUS) IN FERMENTED DRINKS MADE FROM GOAT’S MILK
19. Assessment of daily intake of organochlorine pesticides from milk in different regions of Poland
20. Impact of polylactic acid packaging on the organoleptic and physicochemical properties of tvarog during storage
21. Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland
22. Influence of addition of fat and its distribution in minced herring meat on course of process of freezing
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