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Celem podjętych badań było określenie wpływu głównych grup kwasów tłuszczowych tłuszczów zastosowanych do wytworzenia ciast biszkoptowo – tłuszczowych na jakość ich miękiszu. Dokonano charakterystyki chemicznej (skład kwasów tłuszczowych) i fizycznej ośmiu tłuszczów roślinnych i smalcu. Przeprowadzono ocenę właściwości fizycznych i sensorycznych miękiszu gotowych wyrobów otrzymanych przy udziale badanych...
The research concerned rowan fruit from three areas differentiated as to anthropogenic influences: the region of Olkusz (III zone of industrial damage), Kraków and, as a comparison, the region of Myślenice (I zone of industrial damage). The fruit from areas which were more polluted had a lower content of vitamin C, a bigger share of oven-dry mass, a higher content of extract, iron and lead (additionally,...
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