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.
2004
Volume 7/issue1/volume7
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Lisiewska Z. , Słupski J. , Kmiecik W. , Gębczyński P. 2004. AMINO ACID PROFILES AND PROTEIN QUALITY OF FRESH AND FROZEN DILL DEPENDING ON USABLE PART OF RAW MATERIAL, PRE-TREATMENT BEFORE FREEZING, AND STORAGE TEMPERATURE OF FROZEN PRODUCTS, EJPAU 7/issue1/volume7(1), #03.
Available Online: http://www.ejpau.media.pl/volume7/issue1/volume7/issue1/food/art-03.html

AMINO ACID PROFILES AND PROTEIN QUALITY OF FRESH AND FROZEN DILL DEPENDING ON USABLE PART OF RAW MATERIAL, PRE-TREATMENT BEFORE FREEZING, AND STORAGE TEMPERATURE OF FROZEN PRODUCTS

Zofia Lisiewska, Jacek Słupski, Waldemar Kmiecik, Piotr Gębczyński

 

ABSTRACT

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Key words: dill, pre-treatment, freezing, storage, amino acids. Error: articles/volume7/issue1/volume7/issue1/food/art-03.html is not uploaded to the server