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  <journal>
    <journal-title>Acta Scientiarum Polonorum Technologia Alimentaria</journal-title>
    <publisher-name>Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu</publisher-name>
    <issn>1644-0730</issn>
    <eissn>1898-9594</eissn>
  </journal>
  <article>
    <title>Utilization of salt whey from Egyptian Ras (Cephalotyre) cheese in microbial milk clotting enzymes production</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>9-20</pages>
    <language>en</language>
    <journal-issue>
      <year>2013</year>
      <volume>12</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>El-Sayed</forenames>
        <surname>El-Tanboly</surname>
      </author>
      <author>
        <forenames>Mahmoud</forenames>
        <surname>El-Hofi</surname>
      </author>
      <author>
        <forenames>Youssef Bahr</forenames>
        <surname>Youssef</surname>
      </author>
      <author>
        <forenames>Wahed</forenames>
        <surname>El-Desoki</surname>
      </author>
      <author>
        <forenames>Azza</forenames>
        <surname>Ismail</surname>
      </author>
    </authors-list>
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    <keywords>milk-clotting enzymes, Mucor pusillus QM 436, Ras cheese, Salted whey, purifi cation</keywords>
  </article>
  <article>
    <title>Effects of preparation methods on protein and amino acid contents of various eggs available in Malay- sian local markets</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>21-32</pages>
    <language>en</language>
    <journal-issue>
      <year>2013</year>
      <volume>12</volume>
      <number>1</number>
    </journal-issue>
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      </author>
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    <title>Impact of water extracts of Spirulina (WES) on bacteria, yeasts and molds</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>33-40</pages>
    <language>en</language>
    <journal-issue>
      <year>2013</year>
      <volume>12</volume>
      <number>1</number>
    </journal-issue>
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        <forenames>Aleksandra</forenames>
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  <article>
    <title>Sensory quality of selected raw ripened meat products</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>41-50</pages>
    <language>en</language>
    <journal-issue>
      <year>2013</year>
      <volume>12</volume>
      <number>1</number>
    </journal-issue>
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      <author>
        <forenames>Ewelina</forenames>
        <surname>Węsierska</surname>
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      <author>
        <forenames>Krystyna</forenames>
        <surname>Palka</surname>
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        <forenames>Justyna</forenames>
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      <author>
        <forenames>Katarzyna</forenames>
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  <article>
    <title>Nutritive and health-promoting value of organic vegetables</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>113-123</pages>
    <language>en</language>
    <journal-issue>
      <year>2013</year>
      <volume>12</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Krzysztof</forenames>
        <surname>Sobieralski</surname>
      </author>
      <author>
        <forenames>Marek</forenames>
        <surname>Siwulski</surname>
      </author>
      <author>
        <forenames>Iwona</forenames>
        <surname>Sas-Golak</surname>
      </author>
    </authors-list>
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    <keywords>bioactive components, sensory examination, nitrates, pesticides, pathogenic bacteria</keywords>
  </article>
</articles-list>
