2016, 6 (109)

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JOANNA GŁAZOWSKA, URSZULA STANKIEWICZ, ROBERT TYLINGO, AGNIESZKA BARTOSZEK

Nucleic acids in food: occurrence and rheological properties

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ŁUKASZ TOMCZYK, TOMASZ SZABLEWSKI, RENATA CEGIELSKA-RADZIEJEWSKA

Nutritional value of table eggs originating from laying hens kept under different housing systems

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ANNA STĘPIEŃ, TERESA WITCZAK, MARIUSZ WITCZAK, MIROSŁAW GRZESIK, ŁUKASZ HAMRYSZAK

Properties of fatty acid esters of starch

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EWELINA STRĄK, MARIA BALCEREK

Malts as source of amylolytic enzymes in enzymatic hydrolysis process of starch

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BOHDAN ACHREMOWICZ, JOANNA KASZUBA, CZESŁAW PUCHALSKI, RAFAŁ WIŚNIEWSKI

Comparison of physical and sensory properties of cereal flakes of various origin

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AGNIESZKA FILIPIAK-FLORKIEWICZ, ADAM FLORKIEWICZ

Effect of hydrothermal treatment on content of nutrients and bioactive components in groats and rice

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DOBRAWA KWAŚNIEWSKA, DARIA WIECZOREK

Assessment of antioxidant properties of ciders

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GRAŻYNA JURGIEL-MAŁECKA, ANNA BUCHWAŁ

Profile of chemical composition of currant fruits grown in Western Pomerania region

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MARTA CHMIEL, MIROSŁAW SŁOWIŃSKI

Beef colour evolution during blooming

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ZYGMUNT USYDUS, JOANNA SZLINDER-RICHERT

Effect of pre-treatment on content of PCDD/F + dl-PCB in muscle tissue of atlantic salmon (Salmo salar) and sea trout (Salmo trutta)

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GRZEGORZ S. KOSTELECKI, BEATA PIÓRECKA, PAWEŁ JAGIELSKI

Status of HACCP system implementation in hospitals in Silesia province

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EWA CZARNIECKA-SKUBINA, JOANNA TRAFIAŁEK, DOROTA KOCON, MARLENA PIELAK

Use of microwave ovens to prepare food in Polish households

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FOOD. Science. Technology. Quality