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au.\*:("SMIETANA Z")

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A SPECIAL MODIFICATION OF MILK POWDER TO BE USED FOR CHEESE MANUFACTURESMIETANA Z.1979; ACTA ALIMENT. POLON.; POL; DA. 1979; VOL. 5; NO 2; PP. 117-124; ABS. RUS; BIBL. 17 REF.Article

PRODUCTION OF EXTRUSION TEXTURIZED PROTEIN PREPARATIONS = OBTENTION DE PREPARATIONS DE PROTEINES TEXTUREES PAR EXTRUSIONSZPENDOWSKI J; SMIETANA Z; ZURAW J et al.1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 10; PP. 577-581; ABS. GER; BIBL. 15 REF.; 8 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

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

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

CARACTERISTIQUES DES PROTEINES TEXTUREES DE LAITOZIMEK G; POZNANSKI S; SMIETANA Z et al.1980; LAIT; ISSN 0023-7302; FRA; DA. 1980; VOL. 60; NO 595-596; PP. 226-237; ABS. ENG; BIBL. 19 REF.Article

THE STRUCTURE ANALYSIS OF TEXTURIZED MILK AND PLANT PROTEINS BY SCANNING ELECTRON MICROSCOPYSMIETANA Z; POZNANSKI S; HOSAJA M et al.1978; MILCHWISSENSCHAFT; DEU; DA. 1978; VOL. 33; NO 10; PP. 601-603; ABS. GER/FRE/SPA; BIBL. 5 REF.Article

PHOSPHATASEEINWIRKUNG AUF DIE SAEUREGALLERTE VERSCHIEDENARTIG BEARBEITER MILCH. = EFFET DE LA PHOSPHATASE SUR LE COAGULUM ACIDE DE LAIT TRAITES DE DIFFERENTES FACONS.SMIETANA Z; JAKUBOWSKI J; POZNANSKI S et al.1978; MILCHWISSENSCHAFT; DEU; DA. 1978; VOL. 33; NO 8; PP. 478-479; ABS. ENG; BIBL. 5 REF.Article

THE INFLUENCE OF CALCIUM IONS AND HEAT ON SIZE CHANGES OF CASEIN MICELLES IN MILK.SMIETANA Z; JAKUBOWSKI J; POZNANSKI S et al.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 8; PP. 464-467; ABS. ALLEM.; BIBL. 20 REF.Article

Fractionation of proteins in reconstituted skimmed milk = Fractionnement des protéines de lait écrémé reconstituéOMAR, M. M; SMIETANA, Z.Food chemistry. 1986, Vol 21, Num 2, pp 93-102, issn 0308-8146Article

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

Correlations between the NPU value and chemical indices of milk protein preparations = Corrélations entre les indices d'utilisation protéique nette et les indices chimiques de préparations de protéines du laitSMIETANA, Z; AMAROWICZ, R; CICHON, R et al.Milchwissenschaft. 1986, Vol 41, Num 11, pp 704-706, issn 0026-3788Article

Uwodornienie ekstraktu uzyskanego dzialańiem tolvenu w stanie nadkrytycznym na węgiel kamienny w róznich warunhach ciśnienia i temperatury = Hydrogénation de l'extrait de houille au toluène à l'état supercritique à différentes pressions et températures = Hydrogenation of coal extract obtained in the reaction with supercritical toluene at various conditions of pressure and temperatureSURYGALA, J; SMIETANA, Z; SLIWKA, E et al.Koks, smoła, gaz. 1988, Vol 33, Num 11-12, issn 0023-2823, 251-254 [6 p.]Article

The effect of calcium and phosphorus on some properties of casein extruded productsSZPENDOWSKI, J; SMIETANA, Z; CHOJNOWSKI, W et al.Polish journal of food and nutrition sciences. 1993, Vol 2, Num 3, pp 55-62, issn 1230-0322Article

Selected physico-chemical and functional properties of caseinatesSZPENDOWSKI, J; SMIETANA, Z; SWIGON, J et al.Polish journal of food and nutrition sciences. 1997, Vol 6, Num 3, pp 79-87, issn 1230-0322Article

The effect of extrusion on the biological value of caseinatesSZPENDOWSKI, J; SMIETANA, Z; SWIGON, J et al.Milchwissenschaft. 1994, Vol 49, Num 5, pp 260-263, issn 0026-3788Article

CHARACTERIZATION OF CONCENTRATES OF ALL MILK PROTEINS = CARACTERISATION DES CONCENTRES DE TOUTES LES PROTEINES DU LAITCHOJNOWSKI W; POZNANSKI S; JAKUBOWSKI J et al.1975; MILCHWISSENSCHAFT; DTSCH.; DA. 1975; VOL. 30; NO 7; PP. 407-413; ABS. ALLEM. FR. ESP.; BIBL. 26 REF.Article

Modification of the structure of casein preparations in the course of extrusionSZPENDOWSKI, J; SMIETANA, Z; CHOJNOWSKI, W et al.Nahrung (Weinheim). 1994, Vol 38, Num 3, pp 253-258, issn 0027-769XArticle

Extrusion influence on the nutritive value of casein preparationsSZPENDOWSKI, J; AMAROWICZ, R; SMIETANA, Z et al.Nahrung (Weinheim). 1993, Vol 37, Num 1, pp 1-4, issn 0027-769XArticle

Microstructure of some dried dairy productsSWIGON, J; SZPENDOWSKI, J; SMIETANA, Z et al.Polish journal of food and nutrition sciences. 1998, Vol 7, Num 3, pp 104-107, issn 1230-0322, SUPArticle

Influence de l'addition de sels de calcium et du chauffage sur les diverses formes de calcium dans le laitZURAW, J; SMIETANA, Z; SZPENDOWSKI, J et al.Le Lait (Print). 1986, Vol 66, Num 4, pp 421-429, issn 0023-7302Article

Chemical characteristics and physico-chemical properties of the extruded mixtures of cereal starches = Propriétés chimiques et physicochimiques de mélanges d'amidons de céréales extrudésFORNAL, L; SORAL-SMIETANA, M; SMIETANA, Z et al.Stärke. 1987, Vol 39, Num 3, pp 75-78, issn 0038-9056Article

Hydration properties of milk concentratesPANFIL-KUNCEWICZ, H; KUNCEWICZ, A; SMIETANA, Z et al.Polish journal of food and nutrition sciences. 1994, Vol 3, Num 4, pp 43-49, issn 1230-0322Article

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