Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprat...

por Domiszewski, Zdzisław, Mierzejewska, Sylwia
Publicado 2021

Modification of the vacuum-steam thawing method of meat by using the initial stage of sublimation dehydration

por Kopeć, Adam, Mierzejewska, Sylwia, Bać, Aldona, Diakun, Jarosław, Piepiórka-Stepuk, Joanna
Publicado 2022