Bryś, J., Warsaw University of Life Sciences (WULS-SGGW), Poland

• Chemical Technology Vol. 61 No. 3 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
  The use of Lipozyme RM IM for modification the properties of lard
  Abstract  PDF
• Chemical Technology Vol. 61 No. 3 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
  Oxidative properties of interesterified mixtures of milk fat, rapeseed oil and n-3 fatty acids
  Abstract  PDF