Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Malgorzata Grembecka
Differentiation of Confectionery Products Based on Mineral Composition
Food Analytical Methods
Applied Microbiology
Risk
Analytical Chemistry
Food Science
Reliability
Safety
Biotechnology
Safety Research
Quality
Related publications
The Quality Analysis of Chocolate Confectionery Products in Restaurant Business
Young Scientist
Gypsum Composition With Siltstone-Based Mineral Modifier
Differentiation of Sheep Milk and Cheese Based on Quality and Composition
Ciencia e investigación agraria
The Effect of Cocoa Beans Heavy and Trace Elements on Safety and Stability of Confectionery Products
Rural Sustainability Research
The Usage of Biologically Active Raw Materials in Confectionery Products Technology
OnLine Journal of Biological Sciences
Biochemistry
Agricultural
Genetics
Molecular Biology
Biological Sciences
Mineral Composition of Rainwater
Tellus
Influence of Composition of Feed and Lactation Period on Mineral Composition of Mare's
Potravinarstvo
Food Science
Quantitative Analysis of Mineral Composition of Iron Ore Sinter Based on Comprehensive Image Processing Techniques
ISIJ International
Mechanics of Materials
Alloys
Materials Chemistry
Metals
Mechanical Engineering
Influence of Thermal Preparation Method on Mineral Composition of Mussels
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology