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Śmietana, Z.
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1

Modification of the structure of casein preparations in the..:

Szpendowski, J. ; Śmietana, Z. ; Chojnowski, W..
Food / Nahrung.  38 (1994)  3 - p. 253-258 , 1994
Link: https://doi.org/10.1002/..
 
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2

Extrusion influence on the nutritive value of casein prepar..:

Szpendowski, J. ; Amarowicz, R. ; Śmietana, Z..
Food / Nahrung.  37 (1993)  1 - p. 1-4 , 1993
Link: https://doi.org/10.1002/..
 
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3

Utilization of milk proteins and cereal starches to obtain ..:

Smietana, Z. ; Fornal, L. ; Szpendowski, J..
Food / Nahrung.  32 (1988)  6 - p. 545-551 , 1988
Link: https://doi.org/10.1002/..
 
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4

Fractionation of proteins in reconstituted skim‐milk:

Omar, M. M. ; Śmietana, Z.
Food / Nahrung.  31 (1987)  4 - p. 291-295 , 1987
Link: https://doi.org/10.1002/..
 
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5

Chemical Characteristics and Physicochemical Properties of ..:

Fornal, Ł. ; Soral‐Śmietana, M. ; Śmietana, Z..
Starch - Stärke.  39 (1987)  3 - p. 75-78 , 1987
Link: https://doi.org/10.1002/..
 
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6

Rheologische Eigenschaften von texturiertem Milcheiweiß:

Ozimek, G. ; Poznański, St. ; Śmietana, Z.
Food / Nahrung.  23 (1979)  8 - p. 813-819 , 1979
Link: https://doi.org/10.1002/..
 
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7

Influence de l'addition de sels de calcium et du chauffage ..:

Zuraw, J ; Smietana, Z ; Szpendowski, J.
hal-00929079.  , 1986
Link: https://hal.science/hal-..
 
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8

Caractéristiques des protéines texturées de lait:

Ozimek, G ; Poznanski, S ; Smietana, Z.
hal-00928853.  , 1980
Link: https://hal.science/hal-..
 
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9

Utilisation de la technique d'ultrafiltration pour récupére..:

Chojnowski, W ; Poznanski, S ; Reps, A.
hal-00928831.  , 1979
Link: https://hal.science/hal-..
 
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10

Tailoring properties of indium tin oxide thin films for the..:

Sezemsky, P. ; Burnat, D. ; Kratochvil, J....
Sensors and Actuators B: Chemical.  343 (2021)  - p. 130173 , 2021
Link: https://doi.org/10.1016/..
 
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11

Dual Mach-Zehnder interferometer based on side-hole fiber f..:

Hu, J ; Smietana, M ; Wang, T...
IEEE photonics journal.  , 2019
Link: http://hdl.handle.net/10..
 
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