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34篇 您的检索式：作者名="Surowka"

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	题名	作者	年代	出处	被引量
1	Studies on the Recovery of Proteirtaceous Substance from Chicken Heads 显示文摘	Krzysztof Surowka Miroslaw Fik	1992	Food Sci Technol1992，27，：	1
2	Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread显示文摘	Fik M Surowka K		0，，：	1
3	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components显示文摘	Surowka K Zmudzinski D Surowka J	2004	Trends in Food Science and Technology2004，15，34：	1
4	Studies on the recovery of proteinaceous substances from chicken heads显示文摘	Krzysztof Surowka Miroslaw Fic	1994	J Sci Food Agric1994，65，：	1
5	New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates显示文摘	Krzysztof Surowka Daniel Zmudzinski Miroslqw Fik	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
6	Electrolytic composite Co-P-TiO2 layers as electrode materials for oxygen electroevolution 显示文摘	Surowka J Budniok A Bzowski B	1997	Thin Solid Films1997，307，：	1
7	Enzymic Modification of Extruded Soy Protein Concentrates as a Method of Obtaining New Functional Food Components 显示文摘	SUROWKA K ZMUDZINSKI D SUROWKA J	2004	Trends in Food Science & Technology2004，15，34：	1
8	Freshness and quality attributes of cold stored atlantic bonito (Sarda sarda) gravad显示文摘	Rzepka M Ozogul F Surowka K	2013	International Journal of Food Science and Technology2013，48，6：	1
9	Studies on the recovery ofproteinaceous substances from chicken heads I: An applicationof neutrase to the production of protein hydrolysate显示文摘	SUROWKA K FIK M	1992	International Journal of Food Science & Technology1992，27，1：	1
10	Enzymic modifi- cationof extruded soyprotein concentrates as a method of obtainingnew functional food components显示文摘	Surowka K Zmudzinski D Surowka J	2004	Trends in Food Science ~ Technology2004，，15：	1
11	New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates显示文摘	Surowka K Zmudzinski D Fik M	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
12	Enzymatic modification of extruded soy protein concentrate as a method of obtaining new functional food components 显示文摘	SUROWK A K ZMUDZINSKI D SUROWKA J	2004	Trends in Food Science and Technology2004，15，：	1
13	Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad显示文摘	RZEPKA M OZOGUL F SUROWKA K	2013	International Journal of Food Science & Technology2013，48，6：	1
14	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components显示文摘	SUROWKA K ZMUDZIHSKI D SUROWKA J	2004	Trends in Food Science and Technology2004，15，34：	1
15	Changes in protein fractions of rainbow trout (Oncorhynchus mykiss) gravads during production and storage 显示文摘	Michalczyk M Surowka K	2007	Food Chemistry2007，104，3：	1
16	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components显示文摘	Sur6wka K Zmudzinski D Surowka J	2004	Trends in Food Science & Technology2004，15，34：	1
17	Enzymic modification of extruded soy protein concentrates as a method of obtaining new funetional food components显示文摘	Surowka K Zmudzinski D Surowka J	2004	Trends in Food Science & Technology2004，，15：	1
18	Microstructure and instrumen- tally measured textural changes of rainbow trout (On- corhynchus mykiss) gravads during production and storage 显示文摘	Michalczyk M Surowka K	2009	Journal of the Science of Food and Agriculture2009，89，11：	1
19	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components显示文摘	Surowka K Zmudzinski D Surowka J	2004	Trends Food Sci Technol2004，15，34：	1
20	Functional properties modification of extruded soy protein concentrates using neutrase 显示文摘	Surowka K Zmudzinsli D	2004	Czech J Food Sci2004，22，5：	1

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