Effect of environmental factors and pressurization on emulsifying properties of beta-lactoglobulin preparation von Leman, J., E-mail: jacek.leman@uwm.edu.pl, Dolgan, T. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Biotechnology)

Volltext

A mayonnaise sauce von LEMAN JACEK

Volltext bestellen

MAYONNAISE SAUCE von LEMAN JACEK

Volltext bestellen

Emulsifying Properties of Food Proteins: Bovine Mi cellar Casein von HAQUE, ZAHURUL, LEMAN, JACEK, KINSELLA, JOHN E.

Volltext

Influence of cultivation conditions on the composition of oil produced by Candida curvata D von Leman, Jacek, Bednarski, Włodzimierz, Tomasik, Jan

Volltext

Enzymatic refining of unconventional protein [from the fodder yeast, Candida utilis, from Kluyveromyces fragilis cells and from the field bean] for nutritional purposes von BEDNARSKI, WLODZIMIERZ, POZNANSKI, STEFAN, JEDRYCHOWSKI, LUCJAN, LEMAN, JACEK, SZCZEPANIAK, MIECZYSLAWA

Volltext