Comparison of parmesan cheese drying course by means of regression methods

• Autorzy: Szczepanik M. , Sobczak P. , Mazur J. , Zawislak K. , Nadulski R. , Wesolowska-Janczarek M. , Domagala D. , Grochowicz J. , Zukiewicz-Sobczak W.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Colloquium Biometricum
• Rocznik: 2016
• Tom: 46
• Opis fizyczny: p.15-29,fig.,ref.

Twórcy

autor

Szczepanik M.

• Department of Applied Mathematics and Computer Sciences, University of Life Sciences, Gleboka 28, 20-612 Lublin, Poland

autor

Sobczak P.

• Department of Food Engineering and Machines, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland

autor

Mazur J.

• Department of Food Engineering and Machines, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland

autor

Zawislak K.

• Department of Food Engineering and Machines, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland

autor

Nadulski R.

• Department of Food Engineering and Machines, University of Life Sciences, Doswiadczalna 44, 20-236 Lublin, Poland

autor

Wesolowska-Janczarek M.

• Pope John Paul II, State School of Higher Education, Sidorska 95/97, 21-500 Biala Podlaska, Poland

autor

Domagala D.

• Department of Applied Mathematics and Computer Sciences, University of Life Sciences, Gleboka 28, 20-612 Lublin, Poland

autor

Grochowicz J.

• Warsaw School of Tourism and Hospitality in Warsaw, Stoklosy 3, Warsaw, Poland

autor

Zukiewicz-Sobczak W.

• Pope John Paul II, State School of Higher Education, Sidorska 95/97, 21-500 Biala Podlaska, Poland