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au.\*:("POZNANSKI S")

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INFLUENCE OF AN ADDITION OF TEXTURED MILK PROTEINS UPON PHYSICOCHEMICAL PROPERTIES OF MEAT MIXTURESOZIMEK G; POZNANSKI S.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 234-245; 7 P.; BIBL. 39 REF.Article

THE PROTEIN DEGRADATION IN CHEDDAR CHEESE MANUFACTURED FROM MILK TREATED WITH LACTASE = LA DEGRADATION DES PROTEINES DANS DU CHEDDAR FABRIQUE A PARTIR DE LAIT TRAITE PAR DE LA LACTASEGOODA E; BEDNARSKI W; POZNANSKI S et al.1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 2; PP. 83-86; ABS. GER; BIBL. 27 REF.; 3 TABL.Article

OSMOACTIVE PRESERVATION OF BREWER'S YEASTS = CONSERVATION OSMOACTIVE DES LEVURES DE BRASSERIEBEDNARSKI W; LEMAN J; POZNANSKI S et al.1983; AGRICULTURAL WASTES; ISSN 0141-4607; GBR; DA. 1983; VOL. 8; NO 3; PP. 143-153; BIBL. 18 REF.; 3 FIG./3 TABL.Article

PROPRIETES COAGULANTES ET PROTEOLYTIQUES DE LA PROTEASE EXTRAITE DE CIRSIUM ARVENSEPOZNANSKI S; REPS A; DOWLASZEWICZ E et al.1975; LAIT; FR.; DA. 1975; VOL. 55; NO 549-550; PP. 669-682; ABS. ANGL.; BIBL. 10REF.Article

PRODUCTION EXPERIMENTALE D'EDAM EN UTILISANT DES BACTERIES LACTIQUES CONCENTREES, EN CONSIDERANT EN PARTICULIER L'AFFINAGERYMASZEWSKI J; POZNANSKI S; KORNACKI K et al.1974; ROCZ. TECHNOL. CHEM. ZYWN.; POLSKA; DA. 1974; VOL. 24; NO 1; PP. 87-101; ABS. ANGL.; BIBL. 22 REF.Article

FERMENTATION OF SUGARS OF WORT AND MOLASSES BY ENZYMATIC EXTRACTS OF SELECTED STRAINS OF SACCHAROMYCES UVARUM YEASTS. = FERMENTATION DES GLUCIDES DU MOUT ET DES MELASSES PAR DES EXTRAITS ENZYMATIQUES DE CERTAINES SOUCHES DE LA LEVURE SACCHAROMYCES UVARUMPOZNANSKI S; CICHOSZ G; RYMASZEWSKI J et al.1982; ACTA ALIMENTARIA POLONICA; ISSN 0137-1495; POL; DA. 1982; VOL. 8; NO 1-2; PP. 69-80; ABS. POL; BIBL. 24 REF.; 5 FIG.Article

PROCESSING OF POTATO PROTEIN CONCENTRATES: AND THEIR PROPERTIESWOJNOWSKA I; POZNANSKI S; BEDNARSKI W et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 167-172; BIBL. 25 REF.Article

STUDIES IN THE CONTINUOUS PRODUCTION OF CHEESE BY FORCED MILK COAGULATION IN THROUGH-FLOW. II. APPRAISAL OF CHEESE MATURATION = ETUDE DE LA PRODUCTION EN CONTINU DU FROMAGE, PAR COAGULATION FORCEE DU LAIT EN CONTINU. II. EVALUATION DE L'AFFINAGE DU FROMAGESMIETANA Z; POZNANSKI S; RYMASZEWSKI J et al.1975; ACTA ALIMENT. POLON.; POLOGNE; DA. 1975; VOL. 1; NO 3-4; PP. 311-321; ABS. POL.; BIBL. 29 REF.Article

USAGE DU MELANGE DE LA PEPSINE AVEC DES PREPARATIONS "FROMARE" OU "MILCOZYME" POUR LA FABRICATION DES FROMAGES TILSIT ET CAMEMBERTJARMUL I; REPS A; POZNANSKI S et al.1982; LAIT; ISSN 0023-7302; FRA; DA. 1982; VOL. 62; NO 613-614; PP. 166-176; ABS. ENG; BIBL. 16 REF.Article

PROTEINES DE LA BIOMASSE DE CULTURES DE MOISISSURES ET DE BACTERIESCHUDY J; BEDNARSKI W; POZNANSKI S et al.1972; MED. WETER.; POLSKA; DA. 1972; VOL. 28; NO 8; PP. 488-490; ABS. RUSSE ANGL.; BIBL. 5REF.Serial Issue

INFLUENCE OF DESINTEGRATION OF SACCHAROMYCES UVARUM YEAST CELLS OF FREEZE-DRYING OF ENZYMATIC EXTRACTS AND OF THE CONDITIONS OF STORAGE ON THEIR ENZYMATIC ACTIVITY. = INFLUENCE DE LA DESINTEGRATION DES CELLULES DE LEVURE DE SACCHAROMYCES UVARUM LORS DE LA LYOPHILISATION DES EXTRAITS ENZYMATIQUES ET DES CONDITIONS DE STOCKAGE SUR LEUR ACTIVITE ENZYMATIQUE.CICHOSZ G; RYMASZEWSKI J; POZNANSKI S et al.1981; ACTA ALIMENTARIA POLONICA; ISSN 0137-1495; POL; DA. 1981 PUBL. 1982; VOL. 7; NO 3-4; PP. 209-217; ABS. POL; BIBL. 13 REF.; 4 TABL.Article

A NEW METHOD FOR CONTINUOUS CHEESE PRODUCTION BY FORCED MILK COAGULATION IN THROUGH-FLOW. I. CHARACTERISTICS OF METHOD = NOUVELLE METHODE DE PRODUCTION DE FROMAGE EN CONTINU PAR COAGULATION FORCEE DU LAIT CIRCULANT. I. CARACTERISTIQUES DE LA METHODESMIETANA Z; POZNANSKI S; RYMASZEWSKI J et al.1975; ACTA ALIMENT. POLON.; POLOGNE; DA. 1975; VOL. 1; NO 1; PP. 7-19; ABS. POL.; BIBL. 28REF.Article

UTILISATION DU LACTOSERUM COMME MILIEU POUR TRANSFORMER LE GRAIN EGRUGE DE COLZA SELON UN PROCEDE MICROBIOLOGIQUEPOZNANSKI S; BEDNARSKI W; JAKUBOWSKI J et al.1973; LAIT; FR.; DA. 1973; VOL. 53; NO 523-524; PP. 169-182; ABS. ANGL. ALLEM.; BIBL. 12REF.Serial Issue

DEGRADATION DE ALPHA S, BETA ET KAPPA-CASEINE PAR LA SUSPENSION DE GERMES DES BACTERIES DE LA FERMENTATION LACTIQUERYMASZEWSKI J; POZNANSKI S; MARKOWICZ ROBACZEWSKA M et al.1972; LAIT; FR.; DA. 1972; VOL. 52; NO 518; PP. 571-585; ABS. ANGL.; BIBL. 1P.1/2Serial Issue

RHEOLOGISCHE EIGENSCHAFTEN VON TEXTURIERTEM MILCHEIWEISS = PROPRIETES RHEOLOGIQUES DES PROTEINES DU LAIT TEXTUREESOZIMEK G; POZNANSKI S; SMIETANA Z et al.1979; NAHRUNG; DDR; DA. 1979; VOL. 23; NO 8; PP. 813-819; ABS. ENG/RUS; BIBL. 12 REF.Article

MAIN PROPERTIES OF MILK COAGULATING PREPARATIONS OF MICROBIAL ORIGIN = PROPRIETES PRINCIPALES DE PREPARATIONS D'ORIGINE MICROBIENNE COAGULANT LE LAITREPS A; POZNANSKI S; JAKUBOWSKI J et al.1975; MILCHWISSENSCHAFT; DTSCH.; DA. 1975; VOL. 30; NO 2; PP. 65-68; ABS. ALLEM.; BIBL. 10 REF.Article

CHARACTERISTICS OF NITROGENOUS COMPOUNDS OF WHEY OBTAINED FROM MILK COAGULATED BY MICROBIAL RENNET SUBSTITUTESREPS A; POZNANSKI S; ZELAZOWSKA H et al.1981; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1981; VOL. 36; NO 12; PP. 733-735; ABS. GER; BIBL. 8 REF.Article

PROPRIETES DES SUBSTITUTS DE PRESURE FABRIQUES A PARTIR DE MUCOR MIEHEIREPS A; POZNANSKI S; BABUCHOWSKI A et al.1979; LAIT; FRA; DA. 1979; VOL. 59; NO 581-582; PP. 1-12; ABS. ENG; BIBL. 9 REF.Article

CASEIN AND WHEY PROTEIN INTERACTION AND ITS TECHNOLOGICAL APPLICABILITYPOZNANSKI S; SMIETANA Z; JAKUBOWSKI J et al.1979; ACTA ALIMENT. POLON.; POL; DA. 1979; VOL. 5; NO 2; PP. 125-137; ABS. RUS; BIBL. 31 REF.Article

UTILISATION DE LA TECHNIQUE D'ULTRAFILTRATION POUR RECUPERER DU LACTOSERUM DES ENZYMES COAGULANTES DES PROTEINES DU LAITCHOJNOWSKI W; POZNANSKI S; REPS A et al.1979; LAIT; FRA; DA. 1979; VOL. 59; NO 588; PP. 449-462; ABS. ENG; BIBL. 19 REF.Article

EINSATZ VON ENZYMPRAEPARATEN MIKROBIELLEN URSPRUNGS ZUR KONTINUIERLICHEN KAESEHERSTELLUNG = EMPLOI DE PREPARATIONS ENZYMATIQUES D'ORIGINE MICROBIENNE POUR LA FABRICATION DE FROMAGE EN CONTINUJEDRYCHOWSKI L; POZNANSKI S; JAKUBOWSKI J et al.1975; MILCHWISSENSCHAFT; DTSCH.; DA. 1975; VOL. 30; NO 11; PP. 668-673; ABS. ANGL.; BIBL. 32 REF.Article

MICROBIAL ENRICHMENT OF THE LIQUID FRACTION OF SLURRY = ENRICHISSEMENT MICROBIEN DE LA FRACTION LIQUIDE DU LISIERPOZNANSKI S; BEDNARSKI W; LEMAN J et al.1983; AGRICULTURAL WASTES; ISSN 0141-4607; GBR; DA. 1983; VOL. 6; NO 2; PP. 77-89; BIBL. 14 REF.Article

METHOD OF DISINTEGRATION OF MICROBE CELLS AND ENZYMATIC ACTIVITY OF BETA -GALACTOSIDASE PREPARATIONSPOZNANSKI S; BEDNARSKI W; KOWALEWSKA J et al.1979; BULL. ACAD. POL. SCI., SER. SCI. BIOL.; ISSN 0001-4087; POL; DA. 1979; VOL. 27; NO 12; PP. 999-1003; ABS. RUS; BIBL. 5 REF.Article

PROTEOLYTIC ACTIVITY OF COAGULATING PREPARATIONS OF MICROBIAL ORIGIN DEPENDING ON A KIND OF SUBSTRATE = ACTIVITE PROTEOLYTIQUE DE PREPARATIONS D'ORIGINE MICROBIENNE COAGULANT LE LAIT, EN FONCTION DU TYPE DE SUBSTRATPOZNANSKI S; REPS A; KOWALEWSKA J et al.1974; MILCHWISSENSCHAFT; DTSCH.; DA. 1974; VOL. 29; NO 12; PP. 742-746; ABS. ALLEM.; BIBL. 21 REF.Article

OBTAINING PROTEIN PREPARATION FROM POTATO JUICE WATERS, AND THEIR CARACTERISTICSWOJNOWSKA I; BEDNARSKI W; POZNANSKI S et al.1979; ACTA ALIMENT.; HUN; DA. 1979; VOL. 5; NO 3; PP. 227-237; ABS. POL; BIBL. 14 REF.Article

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