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Stojjkost' bazal'tovogo volokna v karbonatnykh dispersno-armirovannykh betonakh

100%

Fedorkin S., Kogajj E.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2014

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tom 16

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nr 1

2

Effect of vegetable freezing and preparation of frozen products for consumption on the content of lead and cadmium

80%

Lisiewska Z., Gabczynski P., Kmiecik W., Skoczen-Slupska R.

Polish Journal of Environmental Studies

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2007

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tom 16

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nr 4

579-585

The aim of our study was to determine the levels of lead and cadmium in fresh vegetables, in vegetables after pre-freezing (blanching or boiling), and in frozen products after a 12-month period of storage at -30°C and prepared for consumption (by boiling samples blanched before freezing, and by defrosting and heating in a microwave oven samples boiled before freezing). Analyses were carried out in four groups of vegetables perfectly suitable for freezing, namely brassicas (broccoli, Brussels sprouts, and green and white cauliflower), leafy vegetables (kale, New Zealand spinach, and spinach), root vegetables (celeriac, carrot, parsnip, and red beet), and three species of leguminous vegetables (seeds of broad bean, and pea, and French bean pods). Vegetables of the studied species contained 1-86% and 3-26% of the European admissible levels of lead and cadmium, respectively. Technological processing before freezing, freezing and frozen storage, and culinary preparation of frozen products for consumption did not significantly affect the level of lead. However, boiling reduced the content of cadmium in brassicas, in leafy vegetables, apart from New zealand spinach, and in root vegetables, apart from carrot and red beet.

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Changes in flavonoid contents in Red Kidney beans under the influence of different hydrothermal processing methods

80%

Remiszewski M., Kulczak M., Przygonski K., Korbas E., Jezewska M.

Polish Journal of Natural Sciences. Supplement

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2007

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tom 04

85-91

4

Influence of selected technological treatments on the BLV provirus DNA occurring in the tissues of leukaemic cattle

80%

Reichert M., Grundboeck-Jusko J., Rulka J., Stec J., Kozaczynski W.

Bulletin of the Veterinary Institute in Puławy

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1994

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tom 38

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nr 2

5

Effect of different technological processes on decontamination of meat contaminated with radiocaesium. I. Use of boiling

80%

Kossakowski S., Dziura A.

Bulletin of the Veterinary Institute in Puławy

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1992

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tom 36

Ograniczanie wyników

2 Bulletin of the Veterinary Institute in Puławy

1 Motrol. Motoryzacja i Energetyka Rolnictwa

1 Polish Journal of Environmental Studies

1 Polish Journal of Natural Sciences. Supplement

1 Dziura A.

1 Fedorkin S.

1 Gabczynski P.

1 Grundboeck-Jusko J.

1 Jezewska M.

1 Kmiecik W.

1 Kogajj E.

1 Korbas E.

1 Kossakowski S.

1 Kozaczynski W.

1 Kulczak M.

1 Lisiewska Z.

1 Przygonski K.

1 Reichert M.

1 Remiszewski M.

1 Rulka J.

1 Skoczen-Slupska R.

1 Stec J.

1 2014

2 2007

1 1994

1 1992

Stojjkost' bazal'tovogo volokna v karbonatnykh dispersno-armirovannykh betonakh

Effect of vegetable freezing and preparation of frozen products for consumption on the content of lead and cadmium

Changes in flavonoid contents in Red Kidney beans under the influence of different hydrothermal processing methods

Influence of selected technological treatments on the BLV provirus DNA occurring in the tissues of leukaemic cattle

Effect of different technological processes on decontamination of meat contaminated with radiocaesium. I. Use of boiling