OLGA ŚWIDER, MICHAŁ WÓJCICKI, MAREK ŁUKASZ ROSZKO

Biogenic amines – consumption risk assessment and prospects of limiting their formation in fermented foods

PAULINA ŚREDNICKA, EDYTA JUSZCZUK-KUBIAK, MAREK Ł. ROSZKO

Interactions of endocrine disrupting compounds present in food with human intestinal microbiota

JOANNA BUCKA-KOLENDO, BARBARA SOKOŁOWSKA

Comparison of Lactobacillus identification methods

DZIYANA SHYMIALEVICH, MICHAŁ WÓJCICKI, STANISŁAW BŁAŻEJAK

Using lytic phages to reduce the number of Salmonella rods in plant food matrix

PATRYCJA SKWAREK, JUSTYNA LIBERA

Microbiological safety of poultry meat in EU countries in 2019 – 2020

JOANNA MARKOWSKA, ELŻBIETA POLAK, ANNA DRABENT, ALEKSANDRA ŻAK

Hemp Cannabis sativa L. – types, properties, uses

JOANNA KAPUSTA-DUCH, ANNA WISŁA-ŚWIDER, EWELINA NOWAK

Content evaluation of nitrates and nitrites in white sauerkraut kept in cold storage and produced from conventional and organic cultivation

ANNA S. TARCZYŃSKA

The scale of food waste among students of the University of Warmia and Mazury in Olsztyn

MAGDALENA NIEWCZAS-DOBROWOLSKA

Preferred sources of food information in the opinion of consumers