AGNIESZKA OBIEDZIŃSKA, BOŻENA WASZKIEWICZ-ROBAK

Cold pressed oils as functional food

MARTA H. MIKŠ-KRAJNIK

Role of lactic acid cocci and propionic acid rods in swiss-dutch type cheese ripening process

BARTOSZ SOŁOWIEJ

Evaluation of rheological properties of reduced-fat processed cheese analogues

KRZYSZTOF LIPIŃSKI, MAŁGORZATA STASIEWICZ, RYSZARD RAFAŁOWSKI, JOANNA KALINIEWICZ, CEZARY PURWIN

Effect of milk production season on profile of fatty acids in milk fat

BARBARA FELKNER-POŹNIAKOWSKA, RENATA PIETRZAK-FIEĆKO, MICHALINA KOTLARSKA, SYLWIA KACPRZAK

Composition of fatty acids in milk fat from milk obtained from cows grown in cowsheds in summer and winter season periods

KRZYSZTOF MŁYNEK, ALICJA DZIDO, IZABELA JANIUK

Physicochemical characteristics of beef and muscle microstructure depending on giant fibres present therein

WIESŁAW SOBOTKA, JANUSZ F. POMIANOWSKI, ANNA WÓJCIK

Effect of genetically modified soybean and ‘’00’’ rapeseed meals on pig fattening performance and technological and sensory properties of pig meat

WIESŁAW PRZYBYLSKI, DANUTA JAWORSKA, KINGA BORUSZEWSKA, MAGDALENA BOREJKO, WOJCIECH PODSIADŁY

Technological and sensory quality of defective pork meat

MAGDALENA OLSZAK, MAŁGORZATA JAŁOSIŃSKA, DANUTA JAWORSKA, ZBIGNIEW DOLATOWSKI

Effect of buckwheat seed preparations added on quality of pâtés during storage

DOROTA MAJ, JÓZEF BIENIEK, ZOFIA BEKAS

Effect of age and gender of rabbits on indices of their meat quality

JÓZEF BIENIEK, DOROTA MAJ, OLGA DEREWICKA, ZBIGNIEW BONCZAR

Slaughter traits of meat obtained from burgundy fawn rabbits and their crosses with new zealand whites

ANNA WÓJCIK, JANUSZ F. POMIANOWSKI, ELŻBIETA TOŃSKA, JANINA SOWIŃSKA, TOMASZ MITUNIEWICZ, DOROTA WITKOWSKA, ŁUKASZ CHORĄŻY, JOANNA PIOTROWSKA, AGNIESZKA KWIATKOWSKA-STENZEL, ZBIGNIEW RUDNICKI, DARIA MURAWSKA, SEBASTIAN MIELCAREK

Content of selected minerals in meat derived from broiler chickens subjected to various pre-slaughter handling procedures

MAGDALENA MICHALCZYK

Effect of black and green tea infusions on microbial contamination and growth of small radish sprouts

EWA JABŁOŃSKA-RYŚ

Effect of brewing method various tea types on content of soluble oxalates therein

ROBERT GAJDA, MARZENA JEŻEWSKA-ZYCHOWICZ

HACCP system in food service sector – employees’ knowledge of implementation of its rules exemplified by Świętokrzyskie region