Search Results - Nebesny, E., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food

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    Formation of acrylamide during baking of shortcrust cookies derived from various flours

    Formation of acrylamide during baking of shortcrust cookies derived from various flours by Miskiewicz, K., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food, Nebesny, E., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food, Oracz, J., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food

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    HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews

    HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews by Budryn, G.,Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food, Nebesny, E.,Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food, Kula, J.,Technical Univ. of Lodz (Poland). Inst. of Fundamentals of Food Chemistry, Majda, T.,Technical Univ. of Lodz (Poland). Inst. of Fundamentals of Food Chemistry, Krysiak, W.,Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food

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