FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2003, 3(36)

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Articles

ELŻBIETA ROSIAK, DANUTA KOŁOŻYN-KRAJEWSKA

Application of prognostic microbiology methods for evaluation of growth of saprophytic bacteria in meat products preservated with lysozyme in monomer form

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HALINA MAKAŁA

Effect of potato and wheat cellulose and inulin preparations on physicochemical characteristics and rheological properties of model meat preserves

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LECH ADAMCZAK, MIROSŁAW SŁOWIŃSKI, MAŁGORZATA SKUP

The effect of selected hydrocolloids on quality characteristics of low-fat comminuted scalded sausages

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KRYSTYNA SZYMANDERA-BUSZKA, KATARZYNA WASZKOWIAK

Effect of iodinated salt on quantitative and qualitative changes of thiamine in ground turkey burgers

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EWA SZUKALSKA

Geometric structure of octadecenoic fatty acids in foods and its influence on the oxidation rate of lipids

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MAREK DANIEWSKI, BOHDAN JACÓRZYŃSKI, AGNIESZKA FILIPEK, JAROSŁAW BALAS, MAŁGORZATA PAWLICKA, EUGENIA MIELNICZUK

Fatty acids composition of selected edible fats

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LUCYNA SŁOMIŃSKA, AGATA KULIK

Effectiveness of new enzymatic preparations obtained from modified organisms

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JERZY SZPENDOWSKI, JACEK ŚWIGOŃ

Microstructure and functional properties of caseinates obtained by extrusion – cooking

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DANUTA DOJCZEW, ANNA PIETRYCH, TADEUSZ HABER

The influence of the activity of some hydrolases on the breadmaking of pre-harvest sprouting grains wheat flour

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MARIA ŚMIECHOWSKA, PRZEMYSŁAW DMOWSKI, PIOTR PRZYBYŁOWSKI

Quality assesment of green coffee imported to poland

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WANDA WADAS, ROMUALDA JABŁOŃSKA-CEGLAREK, EDYTA KOSTERNA

The effect of nonwoven polypropylene covering in cultivation of very early potato cultivars on the content of some nutrient components in immature tubers

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CELINA WIECZOREK

Mycological contamination of food

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