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au.\*:("RYMASZEWSKI J")

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APPLICATION OF ION EXCHANGERS IN REMOVAL OF LACTIC ACID FROM MEDIUM DURING CULTIVATION OF MILK BACTERIA = APPLICATION DES ECHANGEURS D'IONS A L'ELIMINATION DE L'ACIDE LACTIQUE DU MILIEU PENDANT LA CULTURE DES BACTERIES LACTIQUESRYMASZEWSKI J; KORNACKI K; KRAMKOWSKA A et al.1975; ACTA ALIMENT. POLON.; POLOGNE; DA. 1975; VOL. 1; NO 1; PP. 21-32; ABS. POL.; BIBL. 19 REF.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

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

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

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

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

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

LIPOLYTIC AND PROTEOLYTIC ACTIVITY OF PENICILLIUM ROQUEFORTI, PENICILLIUM CANDIDUM AND PENICILLIUM CAMEMBERTI STRAINSSTEPANIAK L; KORNACKI K; GRABSKA J et al.1980; ACTA ALIMENT. POL.; ISSN 0137-1495; POL; DA. 1980; VOL. 6; NO 3; PP. 155-165; ABS. POL; BIBL. 13 REF.Article

The effect of the content of lactose and nitrogen compounds in medium on the dynamics of propionic acid fermentationKUJAWSKI, M; RYMASZEWSKI, J; CICHOSZ, G et al.Polish journal of food and nutrition sciences. 1995, Vol 4, Num 1, pp 70-81, issn 1230-0322Article

Properties of β-galactosidase from cells of Streptococcus lactis 192 and Lactobacillus lactis F-16 strains = Propriétés de la β-galactosidase de cellules de souches de Streptococcus lactis 192 et Lactobacillus lactis F-16RYMASZEWSKI, J; CICHOSZ, G; KUJAWSKI, M et al.Acta Alimentaria Polonica. 1985, Vol 11, Num 4, pp 449-460, issn 0137-1495Article

The effect of supplementation of selected metal ions on propionibacteria biomass yield and production of volatile fatty acidsKUJAWSKI, M; RYMASZEWSKI, J; CICHOSZ, G et al.Polish journal of food and nutrition sciences. 1992, Vol 1, Num 3, pp 17-25, issn 1230-0322Article

The effect of lactose content in culture medium on the course of propionic fermentationKUJAWSKI, M; RYMASZEWSKI, J; CICHOSZ, G et al.Polish journal of food and nutrition sciences. 1992, Vol 1, Num 3, pp 27-36, issn 1230-0322Article

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