FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

1995, 1(2)

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Articles

TERESA FORTUNA

Starch modified in food production

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KRYSTYNA PALKA

Structural basis of meat texture

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JERZY PAŁASIŃSKI

New trends in food packaging

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EWA HAJDUK

Food lasted at room temperature (shelf stable foods)

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DANUTA KOŁOŻYN-KRAJEWSKA

Microbiological quality of market-oriented convenience products

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STANISŁAW POPEK

The impact of pre-slaughter weight of rabbits on the sensory quality of meat

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GRAŻYNA MORKIS

The economic and financial situation of the commercialized and privatized enterprises of the food industry

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