PIOTR DOMARADZKI, MARIUSZ FLOREK, ZYGMUNT LITWIŃCZUK

Dry ageing of beef – technological aspects

HALINA MAKAŁA

High-pressure method applied in processing of meat and meat products

EWELINA WĘSIERSKA

Evaluation of quantitative and qualitative composition of microflora of raw ripened meats with modern diagnostic methods

MAGDALENA ŚWIĄTEK, WŁODZIMIERZ BEDNARSKI, KAROLINA SZYMAŃSKA, MARIUSZ ŚLIWIŃSKI

Nutritional and technological aspects of occurrence of galactose in milk and milk products

AGATA ZNAMIROWSKA, MAGDALENA BUNIOWSKA, KATARZYNA SZAJNAR

Application of whey protein concentrate and isolate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12

ANNA ŁEPECKA, DOROTA ZIELIŃSKA, MONIKA BREJNAK, ALEKSANDRA OŁDAK, DANUTA KOŁOŻYN-KRAJEWSKA

Technological properties of Lactobacillus rhamnosus K3 isolated from fermented cabbage and its potential use as starter culture for fermented food products

ANNA WIRKIJOWSKA, PIOTR ZARZYCKI, KAZIMIERZ NOWOROLNIK, DANUTA LESZCZYŃSKA

Effect of nitrogen fertilisation on technological value of spring barley grain

PATRYCJA SOWA, MARIA TARAPATSKYY, CZESŁAW PUCHALSKI, MAŁGORZATA DŻUGAN

Quality evaluation of cinnamon marketed in Poland on the basis of determining ratio of cinnamaldehyde-to-coumarin content

WACŁAW ADAMCZYK

The role of eco-innovations in developing sustainable products