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.
1999
Volume 2/issue2/volume2
Issue 2
Volume 2/issue2/volume2
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wroclawiu, ISSN 1505-0297
Waszkowiak K. , Buszka K. , Janitz W. , Gorecka D. 1999. COMPARATIVE EVALUATION OF NUTRITIVE AND SENSORY VALUE OF SELECTED RAW MATERIALS AND DISHES AFTER THERMAL PROCESSING IN A CONVECTION OVEN AND WITH CONVENTIONAL METHODS, EJPAU 2/issue2/volume2(2), #08.
Available Online: http://www.ejpau.media.pl/volume2/issue2/volume2/issue2/food/art-08.html
Available Online: http://www.ejpau.media.pl/volume2/issue2/volume2/issue2/food/art-08.html
COMPARATIVE EVALUATION OF NUTRITIVE AND SENSORY VALUE OF SELECTED RAW MATERIALS AND DISHES AFTER THERMAL PROCESSING IN A CONVECTION OVEN AND WITH CONVENTIONAL METHODS
Katarzyna Waszkowiak, Krystyna Szymandera – Buszka, Witold Janitz, Danuta Gorecka
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Key words:
convection oven, dietary fiber, ascorbic acid, thiamine, collagen, iodine retention.
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