TADEUSZ TUSZYŃSKI, MAŁGORZATA MAKAREWICZ

Wild yeast strains – a hazard to beer production process and some methods of their detection

ZBIGNIEW PIETRASIK

Sensory and colour characteristics of comminuted sausages as affected by protein, fat and hydrocolloid levels

MARIA WALCZYCKA, TADEUSZ KOŁCZAK, JERZY ŁĄCKI, MONIKA OLCHAWA

Effect of sodium lactate and starter culture addition on minced pork meat shelf-life during its chilled storage

DOROTA CAIS-SOKOLIŃSKA, PRZEMYSŁAW OZIEMKOWSKI, JAN PIKUL

Some quality properties of yoghurt ice cream produced with probiotic starter culture and traditional starter culture

WIESŁAWA GRZESIŃSKA

Comparison of vegetable colour cooked in different pots