STANISŁAW MLEKO, PIOTR JANAS, STANISŁAW PIKUS

Texture and structure of some globular protein gels

GENOWEFA BONCZAR, MARIA WALCZYCKA

Relationship between the chemical properties and texture of fresh and textured ewe’s cheese

EWA MALCZYK

Influence of dietary supplement with vegetable oils and alfatocopherol on oxidative processes of fat and sensorical changes of broiler chicken meat

KATARZYNA WASZKOWIAK, DANUTA GÓRECKA, WITOLD JANITZ

Influence of wheat dietary fiber on the quality of meat dishes

ANETA OGONEK, ANDRZEJ LENART

Influence of selective edible coatings on osmotic dehydration of strawberries

WIESŁAW WZOREK, ANNA BUGAJEWSKA, BARTOSZ MAJEWSKI

Influence of autolised yeast extract addition on chemical composition and sensory properties of sparkling wines

AGNIESZKA GAWŁOSKA, JOANNA MASŁOWSKA

Application of HPLC method for analysis of Se(IV) and Se(VI) in mineral waters

BARBARA LENART, TADEUSZ SIKORA

Model of consumer preferences and behaviour on coffee market

IZABELA CICHOCKA, WŁADYSŁAW PIECZONKA

Eco-consumption of adolescents and some its conditions