EJPAU 2008. Kozłowicz K. , Kluza F. SELECTED PROPERTIES OF FROZEN BAKERY PRODUCTS WITH AN ADDITION OF SPELT WHEAT AND SORBITOL

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2008
Volume 11
Issue 2/volume11

Topic:

Agricultural Engineering

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Kozłowicz K. , Kluza F. 2008. SELECTED PROPERTIES OF FROZEN BAKERY PRODUCTS WITH AN ADDITION OF SPELT WHEAT AND SORBITOL, EJPAU 11(2/volume11), #02.
Available Online: http://www.ejpau.media.pl/volume11/issue2/volume11/art-02.html

SELECTED PROPERTIES OF FROZEN BAKERY PRODUCTS WITH AN ADDITION OF SPELT WHEAT AND SORBITOL

Katarzyna Kozłowicz¹, Franciszek Kluza²
¹ Department of Refrigeration and Energetics of Food Industry, Agricultural University in Lublin, Poland
² Department of Refrigeration and Food Industry Energetics, University of Life Sciences in Lublin, Poland

ABSTRACT

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Key words: refrigerating and defrosting of bakery products, pro-health additives. Error: articles/volume11/issue2/volume11/art-02.html is not uploaded to the server

Katarzyna Kozłowicz
Department of Refrigeration and Energetics of Food Industry,
Agricultural University in Lublin, Poland
Doświadczalna 44, 20-280 Lublin, Poland
phone: (+48 81) 461 00 61
email: katarzyna.kozlowicz@ar.lublin.pl

Franciszek Kluza
Department of Refrigeration and Food Industry Energetics, University of Life Sciences in Lublin, Poland
44 Doświadczalna
20-280 Lublin
Poland
email: franciszek.kluza@up.lublin.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.