FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2004, 3 (40)

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Articles

AGNIESZKA POŁOM, NINA BARYŁKO-PIKIELNA

The analysis of factors determining preferences of Polish pork consumers

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RAFAŁ WINARSKI, STANISŁAW WAJDA, KAROL BORZUTA

Assessment of the tissue composition of pig carcasses dissected according to methods as indicated by the EU regulations

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PIOTR KONIECZNY, RYSZARD KOWALSKI, JAN PYRCZ

Selected quality properties of dried beef meat snacks

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PRZEMYSŁAW RATAJCZAK, WOJCIECH BIAŁAS, RADOSŁAW DEMBCZYŃSKI, WŁODZIMIERZ GRAJEK, TOMASZ JANKOWSKI

An aqueous two-phase extraction of lysozyme from egg white

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ANNA DEMCZUK, WŁODZIMIERZ BEDNARSKI, JADWIGA KOWALEWSKA-PIONTAS, JUSTYNA GÓRSKA

Oligosaccharide-enriched milk permeates after ultrafiltration and their application in the production of yoghurt

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WANDA KUDEŁKA, MAŁGORZATA MARZEC

The students’ preferences for consuming fermented milk drinks

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AGNIESZKA WOJTYŚ, TOMASZ JANKOWSKI

The effect of temperature on the permeation ate of some selected essential oils into baker’s yeast cells

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BARBARA BARANIAK, MAŁGORZATA NIEZABITOWSKA, HELENA PORZUCEK

The content of total protein, trypsin inhibitor, and stachyose in protein preparations coagulated from pea flour by various methods

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MIROSŁAW FIK, AGNIESZKA ZAWIŚLAK

Antioxidant activity of some selected teas – a comparison

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ANNA PĘKSA, AGNIESZKA KITA, TOMASZ ZIĘBA

Selected properties of fried potato snacks with various contents of dietary fiber added to semi-products

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AGNIESZKA WIKIERA

The effect of selected pectinase and phosphatase preparations on the phytate degradation in feeds digested using an in vitro procedure

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J. JURIKOVA, M. KALACOVA, P. GRAMETBAUER

Heavy metal contents (lead and cadmium) in sets of courses served in military university dinning hall in the Czech Republic

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