Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Magdalena Wróbel-Jędrzejewska"'
Publikováno v:
Agriculture, Vol 14, Iss 1, p 14 (2023)
Rational energy management in food production is one of the key actions in the context of reducing greenhouse gas emissions. Ongoing rapid climate change and global warming are making energy consumption an increasingly critical point in food producti
Externí odkaz:
https://doaj.org/article/d0c7743e51b14305b7806609cdfe34f7
Publikováno v:
Applied Sciences, Vol 11, Iss 16, p 7682 (2021)
The development and construction of a prototype device (food parcel locker), consisting of small cooling and freezing chambers (boxes) ensuring temperature conditions (+5 C or −18 °C), enabling food storage were carried out. The innovative solutio
Externí odkaz:
https://doaj.org/article/03d731bc26e247a9a75e1ab9ca53f5d6
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:10-16
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a6a5bcdcdd3869c894a235ec5813460
https://doi.org/10.15199/65.2022.9.2
https://doi.org/10.15199/65.2022.9.2
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:32-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9480984163a9bbbca76446893f07a9d4
https://doi.org/10.15199/65.2022.8.4
https://doi.org/10.15199/65.2022.8.4
Publikováno v:
Sustainability; Volume 15; Issue 8; Pages: 6887
Nowadays, a noticeable trend in society is the search for more and more healthy food products. This is also reflected in the interest in plant-based ingredients replacing animal ones, which are more caloric, difficult to digest, and have more negativ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9e67785099cab71ab858e4ea4ad187d
Publikováno v:
PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY. 1:32-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a7b88fde1df713f07193cf1b3781e33
https://doi.org/10.15199/64.2022.3.4
https://doi.org/10.15199/64.2022.3.4
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:23-30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c17819507b406d8d7acc6d98214e984
https://doi.org/10.15199/65.2022.4.3
https://doi.org/10.15199/65.2022.4.3
Publikováno v:
CHŁODNICTWO. 1:15-19
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dff4bd96e55140554d293d02a6afd089
https://doi.org/10.15199/8.2021.6.3
https://doi.org/10.15199/8.2021.6.3
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:32-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d2b7f5b0e40b62cc12337a638db0559
https://doi.org/10.15199/65.2020.8.4
https://doi.org/10.15199/65.2020.8.4
Publikováno v:
PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY. 1:18-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16944f609e9cc8aba760cbbcc057e296
https://doi.org/10.15199/64.2020.4-5.3
https://doi.org/10.15199/64.2020.4-5.3