Volume 9
Issue 3/volume9
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume9/issue3/volume9/art-07.html
RAPID METHODS OF ASSESSING AS A TOOL FOR QUALITY IMPROVEMENT AND STANDARDIZATION OF FOOD PRODUCTS
Piotr Konieczny1, Agnieszka Bilska2, Waldemar Uchman2
1 Department of Food Quality Management,
University of Life Sciences in Poznań, Poland
2 Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Error: articles/volume9/issue3/volume9/abs-07.html is not uploaded to the server
Key words:
food products, rapid analytical methods, near-infrared spectrophotometry, water activity .
Error: articles/volume9/issue3/volume9/art-07.html is not uploaded to the server
Piotr Konieczny
Department of Food Quality Management,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
email: pikofood@au.poznan.pl
Agnieszka Bilska
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
phone: (+48 61) 846 72 61
email: abilska@au.poznan.pl
Waldemar Uchman
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
ph: (+48 61) 846 72 61
fax: (+48 61) 846 72 54
email: waluchm@au.poznan.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.