MAŁGORZATA PLESZCZYŃSKA

Prospects for the biotechnological production of flavours and fragrances

ANNA STÓJ, ZDZISŁAW TARGOŃSKI, AGNIESZKA MALIK

Detection of adulterations in juices from berry fruits

WŁODZIMIERZ DOLATA, HALINA MAKAŁA, MICHAŁ OLKIEWICZ

Characteristics of rheological and sensory factors of model meat products made with the addition of potato starch

WIKTOR BERSKI, WIM DE GREYT

Effect of physical refining on the composition of corn oil

HALINA GAMBUŚ, DOROTA GUMUL, ANNA MIKULEC, MONIKA BANIA

The possibility of using scalded wheat, rye and triticale flour in wheat bread baking

ANNA CZUBASZEK, HANNA SUBDA, MAGDALENA KOWALSKA, BEATA KORCZAK, MIROSŁAW ŻMIJEWSKI, ZOFIA KAROLINI-SKARADZIŃSKA

Chemical and biochemical assessment of flour selected wheat cultivars

MIROSŁAW PYSZ, RENATA BIEŻANÓWSKA, PAWEŁ M. PISULEWSKI

The effect of thermal processing and germination on chemical composition, non-nutritional factors, and nutritive value of pea and soybean seeds

IRENA MOLSKA, ANNA BERTHOLD, RENATA PAKUŁA, RENATA NOWOSIELSKA, ANNA KAMOLA

The presence of Clostridium in milk and some dairy products

AGNIESZKA PACIOREK, GENOWEFA BONCZAR

The assessment of oszczypki cheeses quality and the evaluation of milk and whey properties

WŁADYSŁAW PIECZONKA, JOANNA SKIBIŃSKA-BUCZEK

The segmentation attempt of the market with relation to the demand and the structure of quality parameters of probiotic milk beverages

BARBARA LENART, TADEUSZ SIKORA

Sensory quality of chosen roasted and instant coffees