ZENON ZDUŃCZYK

A certification concept of regional food products in Poland with respect to the European Union requirements

AGNIESZKA TUL-KRZYSZCZUK, KAROL KRAJEWSKI

Regional dishes and products as a chance for rural areas in Poland to develop after entering the European Union

ELŻBIETA BRZOZOWSKA

Polish cuisine as a distinguishing mark of national uniqueness

EWA BABICZ-ZIELIŃSKA, ROMUALD ZABROCKI

Polish regional cuisines in general and the kashubean cuisine in particular

JANUSZ CZAPSKI

Regional products of vegetables and fruits in Poland and in some parts of the world – characterization and technology

DOROTA WALKOWIAK-TOMCZAK, ANNA ZIELIŃSKA

A comparison between the traditional method of preparing red beet leaven and the method using a starter culture of bacteria

GRAŻYNA JAWORSKA, PIOTR GĘBCZYŃSKI, ALEKSANDRA GOŁYSZNY

The use of mushrooms (Agaricus bisporus) in the production of frozen and canned stuffings

JANUSZ W. KALBARCZYK

Developing a recipe for a canned food mix of grass pea, lentil and mushroom

HALINA GAMBUŚ, ANNA MIKULEC, ANNA MATUSZ

The canadian muffins and hermit cookies with linseeds

GENOWEFA BONCZAR, MONIKA WSZOŁEK

Region-specific milk products in Poland and in other parts of the world

MONIKA WSZOŁEK, GENOWEFA BONCZAR

The microbiological quality of ‘oscypek’ cheeses made of ewe’s, cow’s, and mixed ewe’s and cow’s milk

ZDZISŁAW E. SIKORSKI

Regional fish products

MAGDALENA MICHALCZYK, KRZYSZTOF SURÓWKA

A method of manufacturing gravad rainbow trout preserves (Oncorhynchus mykiss) and their acceptability by consumers

TADEUSZ TUSZYŃSKI, ALEKSANDER POREDA

National and regional alcoholic beverages

EWA CIEŚLIK

Dishes from five distinguished cuisines in Europe

MICHAEL ABDALLA

The evolution of fasting traditions of assyrian immigrants in Sweden

KAMIL CEJPEK, LADISLAV STARUCH, ZUZANA VAJCIKOVA

Regional food specialties in Slovakia and possibilities of their industrial production

LADISLAV STARUCH, KAMIL CEJPEK

The consumption of meat of some selected animal species in Slovakia