Key changes influencing shelf life of walnut cake - a by product of oil cold-pressing

Olga Bińczak , Dorota Klensporf-Pawlik , Inga Klimczak , Wojciech Kozak , Urszula Samotyja

Abstract

n/a
Publication typeOriginal work published as abstract
Author Olga Bińczak (WT / KTAS)
Olga Bińczak,,
- Department of Food Commodity Science
, Dorota Klensporf-Pawlik (WT / KTAS)
Dorota Klensporf-Pawlik,,
- Department of Food Commodity Science
, Inga Klimczak (WT / KTAS)
Inga Klimczak,,
- Department of Food Commodity Science
, Wojciech Kozak (WT / KTiEPP)
Wojciech Kozak,,
- Department of Industrial Products and Ecology
, Urszula Samotyja (WT / KTAS)
Urszula Samotyja,,
- Department of Food Commodity Science
Pages46-46
Publication size in sheets0.3
Book Gwiazdowska Daniela, Samotyja Urszula, Juś Krzysztof (eds.): Current Trends in Commodity Science. Book of Abstracts. 15th International Commodity Science Conference 2019 (15th IComSC'19), 2019, Uniwersytet Ekonomiczny w Poznaniu, ISBN 978-83-948206-6-4, 118 p.
Keywords in Polishjakość żywności, utrata jakości, wytłok z orzecha włoskiego, oleje zimnotłoczone, kwasy tłuszczowe, produkty uboczne, zrównoważona produkcja żywności
Keywords in Englishfood quality, quality depletion, walnut cake, cold-pressed oils, fatty acids, by-products, sustainable food production
Languageen angielski
Not used for evaluationyes
Score (nominal)0
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