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Celem przeprowadzonych badań było wyjaśnienie wpływu temperatury sorbowanej wody przez półprodukty na frytki, na zmianę ich gęstości. Badania przeprowadzono na obiektach w postaci słupków wyciętych wzdłuż kierunku pomiędzy częścią wierzchołkową i pępkową bulwy. Słupki o przekroju poprzecznym 10x10mm poddawano procesowi sorpcji wody (poprzez ich zanurzenie) o temperaturze 20, 30, 40, 50oC. W badaniach...
The content of glycoalkaloids was determined during vegetation of potato tubers of very early varieties (Aster, Drop, Malwa, Orlik) cultivated in 1993 on the fields of the Experimental Station for Variety Evaluation at Węgrzce near Cracow. The content of glycoalkaloids ranged from 0.7 to 17.8 mg/100 g, wet basis, at the average content of 5.6 mg/100 g and the smallest content of 1.3 mg/100 g in potato...
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