  |
Items where Author is "Cais-Sokolińska, D."
Group by: Item Type | No Grouping Jump to: Article Number of items: 2. ArticleKaczyński, Ł. K. and Cais-Sokolińska, D. (2018) Effect of enzymatic conversion of lactose on the flavour profile of goat milk kefir and its permeate after microfiltration. Acta Alimentaria, 47 (4). pp. 425-432. ISSN 0139-3006 Cais-Sokolińska, D. and Majcher, M. (2010) Sensory properties and volatile composition of full and non-fat cheese produce from curd — Ripened fried acid tvarog. Acta Alimentaria, 39 (1). pp. 69-80. ISSN 0139-3006 |
