Szerző: " Hidas Karina"

Cikk, tanulmány, mű

Csonka Judit; Friedrich László; Pásztor-Huszár Klára; Hidas Karina; Visy Anna; Zeke Ildikó: Effect of freeze-thaw on the texture of gluten-free pie crust dough. In: Review on agriculture and rural development, (7) 1-2. pp. 98-102. (2018)

Hussein Khabat Noori; Friedrich László; Kiskó Gabriella; Hidas Karina; Németh Csaba; Dalmádi István: Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate. In: Review on agriculture and rural development, (7) 1-2. pp. 140-144. (2018)

Konferencia vagy workshop anyag

Hidas Karina; Tóth Adrienn; Hamar Eszter; Jakab Ivett; Friedrich László; Németh Csaba: Effect of cryogenic freezing on the textural and sensoric properties of donuts : [abstract].

Csonka Judit; Friedrich László; Pásztor-Huszár Klára; Hidas Karina; Visy Anna; Zeke Ildikó: Effect of freeze-thaw on the texture of gluten-free pie crust dough.

Visy Anna; Csonka Judit; Hidas Karina; Friedrich László; Jónás Gábor: Effect of high pressure treatment on physical properties of raw meat batter.