FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2010, 1 (68)

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Articles

ROBERT DULIŃSKI

Biotechnological methods of producing vitamins using microorganisms

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RENATA BIEŻANOWSKA-KOPEĆ, PAULINA LISZKA, MAGDALENA SURMA-ZADORA, PAWEŁ M. PISULEWSKI

Effect of technological process on the content of folic acid in bread

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IRENA PERUCKA, MAŁGORZATA MATERSKA, LUIZA JACHACZ

Quality assessment of preparations made from dry fruits of Capsicum annuum L. pepper

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AGNIESZKA NAWIRSKA-OLSZAŃSKA, ALICJA Z. KUCHARSKA, ANNA SOKÓŁ-ŁĘTOWSKA, ANITA BIESIADA

Quality assessment of pumpkin jams enriched with Japanese quince, cornelian cherry and strawberries

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MICHALINA M. KOTLARSKA, RENATA PIETRZAK-FIEĆKO, STEFAN S. SMOCZYŃSKI, ZBIGNIEW BOREJSZO

The level of polychlorinated biphenyls in edible mushrooms available at the market in the region of Warmia and Masuria

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EMIL SZYMAŃSKI, JERZY SZPENDOWSKI, RYSZARD ŻYWICA, JOANNA K. BANACH

Effect of particulated whey protein concentrate (PWPC) added to cheese milk on its electrical proprieties

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GRZEGORZ BIENKIEWICZ, ZDZISŁAW DOMISZEWSKI, DOMINIKA PLUST, BARBARA CZERNIEJEWSKA-SURMA

Content of n-3 long-chain poly-unsaturated fatty acids in fish sticks

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KRYSTYNA PALKA, WŁADYSŁAW MIGDAŁ, DOROTA WOJTYSIAK, MAŁGORZATA NATONEK-WIŚNIEWSKA, AGNIESZKA DUDKIEWICZ, KAMIL MUZYCZKA, MARCIN WANTUCH, EDYTA BAUEREK

Effect of breed and age of pigs on the properties of model meat batters and sausages

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KRZYSZTOF WÓJCIK, MAŁGORZATA SOBCZAK, JOANNA ŻOCHOWSKA-KUJAWSKA, KAROL ZIELIŃSKI

Comparison of sex- and age-related texture and structure of fallow deer (Dama dama) muscles, and of their responsiveness to massaging

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ANITA MIKOŁAJCZYK

Effect of tartaric acid on Salmonella spp. In microbiological media and in turkey carcasses

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MAREK NOWAK, TADEUSZ TRZISZKA

Consumer behaviour on the poultry meat market

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DOMINIKA JAKUBOWSKA, MONIKA RADZYMIŃSKA, STEFAN S. SMOCZYŃSKI

Establishing determinants impacting risk perception in reference to the safety of meat and meat products

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