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/issue2/volume7
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Radziejewska-Kubzdela E. , Czapski J. 2004. A COMPARISON OF PROCESSABILITY OF SELECTED VARIETIES OF CELERIAC FOR THE PRODUCTION OF MINIMALLY PROCESSED SHREDDED CELERIAC, EJPAU 7/issue2/volume7(2), #15.
Available Online: http://www.ejpau.media.pl/volume7/issue2/volume7/issue2/food/art-15.html

A COMPARISON OF PROCESSABILITY OF SELECTED VARIETIES OF CELERIAC FOR THE PRODUCTION OF MINIMALLY PROCESSED SHREDDED CELERIAC

Elżbieta Radziejewska-Kubzdela, Janusz Czapski

 

ABSTRACT

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Key words: root celery, enzymatic browning, minimal processing.. Error: articles/volume7/issue2/volume7/issue2/food/art-15.html is not uploaded to the server