MARTA DUDA, BARBARA SOKOŁOWSKA

Methods for disinfection of carrot and other root vegetables

HALINA GAMBUŚ, GABRIELA ZIĘĆ, DOROTA LITWINEK, MONIKA DRUŻKOWSKA, FLORIAN GAMBUŚ, BARBARA MICKOWSKA

Comparison of baking value of spelt wheat flour with common wheat flour

DOROTA LITWINEK, HALINA GAMBUŚ, KRZYSZTOF BUKSA, MAŁGORZATA MAKAREWICZ, GABRIELA ZIĘĆ, FLORIAN GAMBUŚ, MAGDALENA KOWALCZYK, JAKUB BORECZEK

Quality and aging of bread from wholemeal common wheat and spelt flours, and from wholemeal rye flour

ANNA BANAŚ, ANNA KORUS

Influence of plant-derived raw materials on the antioxidant properties of low-sugar cherry jams

MONIKA TRZĄSKOWSKA, ANITA TRZCIŃSKA, ŻANETA KAPICA

Sensory quality and viability of potentially probiotic strains of Lactobacillus in fermented honey beverage

MARIOLA KOZŁOWSKA, MAŁGORZATA ZIARNO, MAGDALENA RUDZIŃSKA, KATARZYNA TARNOWSKA, EWA MAJEWSKA, DOROTA KOWALSKA

Chemical composition of coriander essential oil and its effect on growth of selected lactic acid bacteria

BARBARA WÓJCIK-STOPCZYŃSKA, BARBARA JAKUBOWSKA

In vitro assessment of antifungal activity of some dried herbs

AGATA ZNAMIROWSKA, PRZEMYSŁAW ROŻEK, MAGDALENA BUNIOWSKA, DOROTA KALICKA, PIOTR KUŹNIAR

Using wild garlic (Allinum ursinum L.) in production of milk fermented with Bifidobacterium animalis ssp. lactis BB-12

MICHAŁ HALAGARDA, JOANNA PTASIŃSKA-MARCINKIEWICZ, KAMIL FIJOREK

A comparison of mineral elements content in conventional and organic milk from Southern Poland

ANNA AUGUSTYŃSKA-PREJSNAR, ZOFIA SOKOŁOWICZ

Effect of breed and thermal treatment on breast muscles quality of organically reared hens after their first year as layers

EWA BIAŁECKA-FLORJAŃCZYK, NATALIA SOBOROWSKA, ANNA KUNDYS

Food colourants in products for children based on manufacturers’ declarations