Open AccessCHANGES IN CONTENT OF FREE FAT DURING EGG PASTA MANUFACTURING PROCESS
Author(s) -
Aldona Sobota,
Z. Rzedzicki,
Piotr Zarzycki,
Anna Wirkijowska,
Emilia Sykut-Domańska
Publication year - 2015
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
ISSN - 1425-6959
DOI - 10.15193/zntj/2015/102/079
Subject(s) - food science , chemistry , process (computing) , computer science , operating system