Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
Methods to increase the rate of mass transfer during osmotic dehydration of foods
ORIGINAL_ARTICLE
341-350
en
2014
13
4
Anna
Chwastek
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M. S. Massoud and A. O.
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encapsulation, food, Lactobacillus, Bifidobacterium, probiotics
Effect of probiotics and thyme essential oil on the essential amino acid content of the broiler chicken meat
ORIGINAL_ARTICLE
425-432
en
2014
13
4
Ebrahim
Alfaig
Maria
Angelovičova
Martin
Kral
Ondrej
Bučko
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thyme oil, amino acids, broilers, Fourier transform infrared (FTIR) spectroscopy, probiotics, Ross 308, EAA index