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Refinado por: assunto: Metodos remover De Gruyter journals remover
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Algorithm of the process of military training activities environmental impact assessment: hazard and impact index
Algorithm of the process of military training activities environmental impact assessment: hazard and impact index
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Algorithm of the process of military training activities environmental impact assessment: hazard and impact index

Řehák, D., Technická univ., Ostrava (Czech Republic) ; Dvořák, J ; Danihelka, P

Ekológia Bratislava, 2011, Vol.30 (1), p.110-121 [Periódico revisado por pares]

Bratislava: Institute of Landscape Ecology

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2
An antioxidant capacity of selected Bulgarian wines
An antioxidant capacity of selected Bulgarian wines
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An antioxidant capacity of selected Bulgarian wines

Yoncheva, T., Institute of Viticulture and Enology, Pleven (Bulgaria) ; Miteva, L ; Alexieva, V ; Kerchev, P ; Dimitreva, V ; Kóňa, J., Slovak University of Agriculture in Nitra (Slovak Republic)

Acta horticulturae et regiotecturae, 2010, Vol.13 (1) [Periódico revisado por pares]

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3
Why biodiesel is environmentally better than traditional, fossil-based diesel: an LCA approach
Why biodiesel is environmentally better than traditional, fossil-based diesel: an LCA approach
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Why biodiesel is environmentally better than traditional, fossil-based diesel: an LCA approach

Pubule, J., Riga Technical Univ. (Latvia). Inst. of Energy Systems and Environment ; Romagnoli, F., Riga Technical Univ. (Latvia). Inst. of Energy Systems and Environment ; Blumberga, D., Riga Technical Univ. (Latvia). Inst. of Energy Systems and Environment

Environmental and Climate Technologies, 2011, Vol.7 (1), p.93-93 [Periódico revisado por pares]

Riga: Riga Technical University

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4
Effect of flavour enhancers on the occurrence of sensory-specific satiety in humans depending on their sex and age
Effect of flavour enhancers on the occurrence of sensory-specific satiety in humans depending on their sex and age
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Effect of flavour enhancers on the occurrence of sensory-specific satiety in humans depending on their sex and age

Galinski, G ; Gawecki, J.,Poznan Agricultural University (Poland). Dept. of Human Nutrition and Hygiene ; Jezewska, M.,Institute of Agricultural and Food Biotechnology, Warsaw (Poland)

Polish journal of food and nutrition sciences, 2007, Vol.57 (1), p.97-102 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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5
Technological value of osmotolerant yeast isolated from high-sugar pear juices
Technological value of osmotolerant yeast isolated from high-sugar pear juices
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Technological value of osmotolerant yeast isolated from high-sugar pear juices

Pogorzelski, E ; Kobus, M ; Kowal, K ; Kordialik-Bogacka, E ; Witkowska, A ; Ambroziak, W.,Lodz Technical University (Poland). Inst. of Fermentation Technology and Microbiology

Polish journal of food and nutrition sciences, 2007, Vol.57 (1), p.57-62 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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6
Proteins of meat as a potential indicator of its quality - a review
Proteins of meat as a potential indicator of its quality - a review
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Proteins of meat as a potential indicator of its quality - a review

Pospiech, E ; Grzes, B ; Mikolajczak, B ; Iwanska, E.,Poznan Agricultural University (Poland). Dept. of Meat Technology ; Lyczynski, A.,Poznan Agricultural University (Poland). Dept. of Animal Origin Material

Polish journal of food and nutrition sciences, 2007, Vol.57 (1), p.11-15 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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7
Isolation and purification of individual gliadin proteins by preparative acid polyacrylamide gel electrophoresis (A-PAGE) for allergenic research
Isolation and purification of individual gliadin proteins by preparative acid polyacrylamide gel electrophoresis (A-PAGE) for allergenic research
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Isolation and purification of individual gliadin proteins by preparative acid polyacrylamide gel electrophoresis (A-PAGE) for allergenic research

Waga, J ; Zientarski, J.,Plant Breeding and Acclimatization Institute, Radzikow (Poland). Dept. of Cereals Breeding and Quality Evaluation, Krakow

Polish journal of food and nutrition sciences, 2007, Vol.57 (1), p.91-95 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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8
Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packed muscles from duck
Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packed muscles from duck
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Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packed muscles from duck

Przysiezna, E.,University of Economics, Wroclaw (Poland). Dept. of Animal Food Technology

Polish journal of food and nutrition sciences, 2007, Vol.57 (4), p.457-463 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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9
Antioxidant capacity of thermally - treated buckwheat
Antioxidant capacity of thermally - treated buckwheat
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Antioxidant capacity of thermally - treated buckwheat

Zielinska, D.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Chemistry ; Szawara-Nowak, D ; Michalska, A.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research

Polish journal of food and nutrition sciences, 2007, Vol.57 (4), p.465-470 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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10
Changes of selected quality attributes of Edam cheese with various fat contents during storage
Changes of selected quality attributes of Edam cheese with various fat contents during storage
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Changes of selected quality attributes of Edam cheese with various fat contents during storage

Jasinska, M ; Dmytrow, I ; Stradomski, A.,Szczecin Agricultural University (Poland). Dept. of Dairy Technology

Polish journal of food and nutrition sciences, 2007, Vol.57 (1), p.31-37 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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