Changes in lipids and their effect on the quality of freeze-dried meat meals

• Autorzy: Domiszewski Z. , Plust D. , Wasilewska K.

Warianty tytułu

PL

Zmiany lipidów i ich wpływ na jakość liofilizowanych dań mięsnych

• Języki publikacji: EN

Abstrakty

EN

PL

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2013
• Tom: 07
• Numer: 3
• Opis fizyczny: http://www.npt.up-poznan.net/pub/art_7_36.pdf

Twórcy

autor

Domiszewski Z.

• Department of Food Quality, West Pomeranian University of Technology in Szczecin, Szczecin, Poland

autor

Plust D.

• Department of Food Quality, West Pomeranian University of Technology in Szczecin, Szczecin, Poland

autor

Wasilewska K.

• Department of Food Quality, West Pomeranian University of Technology in Szczecin, Szczecin, Poland

Bibliografia

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Uwagi

PL

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