MAREK ALJEWICZ, GRAŻYNA CICHOSZ, MARIKA KOWALSKA

Cheese-like products, analogs of processed and ripened cheeses

MAŁGORZATA WRONIAK, MAGDALENA MASZEWSKA

Olive oil in mediterranean diet

AGNIESZKA KITA, AGNIESZKA TAJNER-CZOPEK, ANNA PĘKSA, ELŻBIETA RYTEL, GRAŻYNA LISIŃSKA

Effect of antioxidants added to frying oil on content of acrylamide in fried potato products

GRZEGORZ PIŃCZUK, AGNIESZKA KLIMEK-KOPYRA, HENRYK PUSTKOWIAK, TADEUSZ ZAJĄC

Comparing content and yielding of oil in relation to fertilization method, class of early sowing, and grain type in corn hybrides

MAŁGORZATA TAŃSKA, DANIELA ROTKIEWICZ

Quality of fat from oilseeds used to produce selected kinds of bread

MAŁGORZATA KAŹMIERSKA, BARTOSZ KOSMALSKI, BOGDAN JAROSZ, MAGDALENA LIGOR, TADEUSZ TRZISZKA

Effect of diversified hen raising system on lutein content in eggs

JOLANTA CALIK

Assessing the quality of eggs produced by six breeds of egg-laying hens in relation to their age

MARZANNA HĘŚ, MARTYNA JEŻEWSKA, KRYSTYNA SZYMANDERA-BUSZKA, ANNA GRAMZAMICHAŁOWSKA

Effect of antioxidant additives on nutritive value of dried meat

ANNA M. SALEJDA, GRAŻYNA KRASNOWSKA, URSZULA TRIL

Attempt to utilize antioxidant properties of green tea extract in the production of model meat products

GRZEGORZ TOKARCZYK, BARBARA SZYMCZAK, MARIUSZ SZYMCZAK, ZDZISŁAW DOMISZEWSKI

Changes in selected chemical and microbiological indicators during warm smoking process of thawed whitefish (Coregonis clupeaformis)

JOLANTA BARAN, WŁADYSŁAW PIECZONKA, MACIEJ POMPA-ROBORZYŃSKI

Mineral components in cheeses and whey made from ewe’s and goat’s milk

EWA JANUŚ, DANUTA BORKOWSKA

Effect of selected factors on milk energy value of cow’s milk from phf bw and montbéliarde breeds

ANNA CZUBASZEK, ZOFIA KAROLINI-SKARADZIŃSKA, MAGDALENA FUJARCZUK

Effecct of added oat products on baking characteristics of rye-oat blends

JAN ICIEK, ILONA BŁASZCZYK, AGNIESZKA PAPIEWSKA, EDYTA CHMAL-FUDALI

Thermal inactivation of Geobacillus stearothermophilus spores under sterilization process

EUGENIA CZERNYSZEWICZ

Fruit quality as assessed by consumers