Authors: Reps, A Warminska-Radyko, I Krzyzewska, A Tomasik, J

Citation: A. Reps et al., Effect of high pressures on Streptococcus salivarius subsp thermophilus, MILCHWISSEN, 56(3), 2001, pp. 131-133

Authors: Iwanczak, M Reps, A Wisniewska, K

Citation: M. Iwanczak et al., Application of fluxing agent with increased potassium content in manufacture of the processed cheeses, MILCHWISSEN, 56(10), 2001, pp. 553-555

Authors: Kruk, A Kielczewsla, K Reps, A

Citation: A. Kruk et al., Effect of high pressure on heat and ethanol stabilities of milk, HIGH PR RES, 19(1-6), 2000, pp. 433-438

Authors: Reps, A Wisniewska, K Dajnowiec, F Iwanczak, M

Citation: A. Reps et al., Influence of high pressures on commercial milk clotting preparations, HIGH PR RES, 19(1-6), 2000, pp. 439-444

Authors: Fonberg-Broczek, M Arabas, J Kostrzewa, E Reps, A Szczawinski, J Szczepek, J Windyga, B Porowski, S

Citation: M. Fonberg-broczek et al., High-pressure treatment of fruit, meat, and cheese products - equipment, methods and results, FOOD ENGN M, 1999, pp. 281-300

Authors: Reps, A Iwanczak, M Wisniewska, K Dajnowiec, F

Citation: A. Reps et al., Processed cheeses with an increased potassium content, MILCHWISSEN, 53(12), 1998, pp. 690-693