KRZYSZTOF SIEMIANOWSKI, JERZY SZPENDOWSKI

Methods of incorporating whey proteins in technology of unripened acid curd cheeses

KRYSTYNA PAPPELBAUM, JERZY KASPRZAK, KATARZYNA CZACZYK

Occurrence of verotoxic Escherichia coli in food with particular focus on serotype O104:H4

IZABELA DMYTRÓW

Effect of lactic acid probiotic bacteria on storage stability of acid curd cheeses (tvarog)

KATARZYNA SKRZYPCZAK, WALDEMAR GUSTAW, ADAM WAŚKO

Selected technological and probiotic characteristics of strains of Lactobacillus helveticus species

GENOWEFA BONCZAR, KRZYSZTOF MACIEJOWSKI, JACEK DOMAGAŁA, DOROTA NAJGEBAUERLEJKO, MAREK SADY, MARIA WALCZYCKA, MONIKA WSZOŁEK

Effect of pasteurization and homogenization of milk on cholesterol content in soft rennet bundz-type cheeses

ANNA KAMIŃSKA-DWÓRZNICKA, KATARZYNA SAMBORSKA, KATARZYNA RYBAK

Effect of kappa carrageenan hydrolysates on limiting excessive ice crystals growth in ice creams

WIESŁAW PRZYBYLSKI, MAGDALENA SOT, ELZBIETA OLCZAK, KINGA BORUSZEWSKA

Effect of glucose and triglyceride levels in blood serum on carcass and meat quality of porkers

PIOTR JANISZEWSKI, EUGENIA GRZEŚKOWIAK, KAROLINA SZULC, KAROL BORZUTA, DARIUSZ LISIAK

Effect of crossing Zlotnicka spotted pigs with Duroc and Polish large white breeds on quality of selected meat products

MARTA CHMIEL, KRZYSZTOF DASIEWICZ, MIROSŁAW SŁOWIŃSKI

Effect of types of phosphate preparations used on the quality of emulsion-type sausages

DOMINIKA TOLIK, MIROSŁAW SŁOWIŃSKI, KATARZYNA DESPERAK

Effect of using mechanically deboned and desinewed poultry meat on quality of sterilized Pâtés

DOROTA KUCHARCZAK, ŁUKASZ MASEWICZ, JOANNA LE THANH-BLICHARZ, HANNA MARIA BARANOWSKA

Molecular properties of hydration water in gels of acetylated starch

ALDONA SOBOTA, ZBIGNIEW RZEDZICKI, PIOTR ZARZYCKI, ANNA WIRKIJOWSKA, EMILIA SYKUT-DOMAŃSKA

Changes in content of free fat during egg pasta manufacturing process

RADOSŁAW DEMBCZYŃSKI, WOJCIECH BIAŁAS, ANNA OLEJNIK, PRZEMYSŁAW KOWALCZEWSKI, AGNIESZKA DROŻDŻYŃSKA, TOMASZ JANKOWSKI

Obtaining anthocyanins from chokeberry, blackcurrant and elderberry fruits, and from roots of black carrot using extraction method

ELŻBIETA WSZELACZYŃSKA, JAROSŁAW POBEREŻNY, ANNA J. KEUTGEN, MAŁGORZATA SZCZEPANEK, NATALIA IDASZEWSKA, JULIAN BREWKA

Qualitative changes in carrot preserves depending on foliar fertilization of plants with magnesium and on selected technological processes

ANNA PRUSAK, MAGDALENA SZUMIŁO-KULCZYCKA, TADEUSZ SIKORA

Genetically modified food (GM food) – analysis of publications in Gazeta Wyborcza in 1995 ÷ 2012