e-miteva documents

Changes in the fatty acid composition of dietetic ready-to-cook chicken meat products during frozen storage
Documents Changes in the fatty acid composition of dietetic ready-to-cook chicken meat products during frozen storage
Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors
Documents Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors
Arsenic as a factor affecting virus infection in tomato plants: changes in plant growth, peroxidase activity and chloroplast pigments
Documents Arsenic as a factor affecting virus infection in tomato plants: changes in plant growth, peroxidase activity and chloroplast pigments