ROBERT DULIŃSKI

Selected aspects of biotechnological production of carotenoids

DANUTA ŚWIĘS, TADEUSZ SIKORA

Allergens: Intended and unintended presence in the context of law and GFSI standard requirements

BARBARA WÓJCIK-STOPCZYŃSKA, PAWEŁ KIEDOS

Effect of pre-treatments on content of some selected constituents in frozen ‘Geant d’hiver’ (Spinacia oleracea L.) spinach cultivar

BARBARA CHILCZUK, MONIKA STASZOWSKA-KARKUT, MAŁGORZATA MATERSKA, ZENIA MICHAŁOJĆ

Changes in content of vitamin C in refrigerated, frozen and lyophilized fruits of four varieties of pepper depending on storage period

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

Effect of wholemeal oat flour storage on content of dietary fibre and rheological properties

ANNA ŻBIKOWSKA, IWONA SZYMAŃSKA, KATARZYNA MARCINIAK-ŁUKASIAK, ŻELJKE UDARCIĆ, MAŁGORZATA KOWALSKA

Effect of Matcha green tea added on selected distinctive qualities of bakery sponge-fat products

ELŻBIETA MULAWKA, IZABELA DMYTRÓW, ANNA MITUNIEWICZ-MAŁEK, KRZYSZTOF GODULA

Type of starter culture and selected physicochemical characteristics of curd cheese (tvarog) during storage

MARIAN FLIS, EUGENIUSZ R. GRELA, DARIUSZ GUGAŁA, ALBERT KOŁODZIEJSKI

Carcass composition and fatty acid profile of pectoral muscle of male and female pheasants (Phasianus colchicus)

ANNA AUGUSTYŃSKA-PREJSNAR, MAŁGORZATA ORMIAN, ZOFIA SOKOŁOWICZ, ANNA ROGOWSKA

Effect of marinating broiler chicken meat with acid whey on product quality and consumer acceptance

ANNA D. KONONIUK, MAŁGORZATA KARWOWSKA

Comparison of physicochemical and proteolytic changes occurring in dry fermented sausages made from fallow deer and beef meet during their storage

MARTA SAJDAKOWSKA, SYLWIA ŻAKOWSKA-BIEMANS, KRYSTYNA GUTKOWSKA

Food of Polish origin and its attributes in consumer opinion