Wyszukiwarka
Wydział Nauk o Żywności i Rybactwa
Publikacje
Filtry
wszystkich: 17
Katalog Publikacji
Rok 2023
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Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
Publikacja -
Nutritional Value of Banded Cricket and Mealworm Larvae
Publikacja
Rok 2021
Rok 2020
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Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with β‐1,3/1,6‐D‐glucans
Publikacja -
Straty i marnotrawstwo żywności w sektorze rybnym - przyczyny i sposoby ograniczania
Publikacja
Rok 2019
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Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking
Publikacja -
The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating
Publikacja
Rok 2017
Rok 2016
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Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
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Effect of added roach flesh on quality and shelf live of flour-and-fish snacks
Publikacja -
Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
Publikacja
Rok 2015
Rok 2014
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ASSESSING USEFULNESS OF LOW-VALUE FISH IN PRODUCING SNACK FOODS
Publikacja -
Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions
Publikacja -
Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch
Publikacja