Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Emils Kozlinskis"'
Autor:
Pavels Semjonovs, Arturs Patetko, Mara Grube, Karlis Shvirksts, Lilija Auzina, Dagnija Upite, Raimonds Linde, Artis Bormanis, Andris Upitis, Maija Ruklisa, Emils Kozlinskis, Elga B. Parele, Juris Gailitis, Laima Silina, Ilze Denina, Mara Marauska, Roberts Dlohi
Publikováno v:
Current Nutrition & Food Science. 12:28-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cba63c2a16b10e066053ee44a39f27c
https://doi.org/10.2174/1573401311666150901211741
https://doi.org/10.2174/1573401311666150901211741
Autor:
Juris Gailitis, Emils Kozlinskis, Laima Silina, Andris Upitis, Maija Ruklisha, Lilija Auzina, Roberts Dlohi, R. Linde, Pavels Semjonovs, A. Danilevich, Mara Grube, Elga Biruta Parele, M. Marauska, Ilze Denina, Karlis Shvirksts, D. Upite, Artis Bormanis
Publikováno v:
American Journal of Food Technology. 10:184-194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f41d4b0a4a464d1ea00e56e6d5aa1c0f
https://doi.org/10.3923/ajft.2015.184.194
https://doi.org/10.3923/ajft.2015.184.194
Publikováno v:
Research Journal of Microbiology. 9:129-141
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edcf3e93a08ab90c4fc15260e1d13788
https://doi.org/10.3923/jm.2014.129.141
https://doi.org/10.3923/jm.2014.129.141
Publikováno v:
2012 6th International Conference on Application of Information and Communication Technologies (AICT).
Continuous estimation of bioprocess state during yeast fed-batch fermentation requires using accurate mathematical model and parameters that can describe the actual state of the yeast growth during fermentation. Application of functional state modell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78aa1d28eaa56ff93adb5df7c17c4a1d
https://doi.org/10.1109/icaict.2012.6398487
https://doi.org/10.1109/icaict.2012.6398487
Autor:
Tatjana Rakcejeva, Lija Dukalska, Olga Petrova, Dace Klava, Emils Kozlinskis, Martins Sabovics
this study was carried out to investigate the changes in quality parameters of rye bread packaged in different polymer films during convection air-flow thermal treatment process. Whole loafs of bread were placed in polymer pouches, which were sealed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfd83ffda5b93c3eef6c7a05f5056a6b
