FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

2022, 29, 2(131)

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Articles

MAGDA FILIPCZAK-FIUTAK, MONIKA WSZOŁEK

The analysis of the chemical composition, microbiological quality and the possibilities of using donkey’s milk

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MARTA CHABEREK, MAŁGORZATA GNIEWOSZ, KATARZYNA POBIEGA, KATARZYNA RYBAK

The characterization of paper coated with essential oils and the evaluation of its use in the packaging of beef

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IWONA KAWACKA, AGNIESZKA OLEJNIK-SCHMIDT

Genoserotyping of Listeria monocytogenes strains originating from meat products and meat processing environments

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EWELINA SIDOR, MONIKA TOMCZYK, MICHAŁ MIŁEK, MAŁGORZATA DŻUGAN

The effect of storage time on the antioxidant activity and polyphenolic profile of frozen and lyophilized drone brood fixed in honey

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NIKOLA ŚMIGIELSKA, ANNA SZOSLAND-FAŁTYN, BEATA BARTODZIEJSKA

The survivability of probiotic bacteria in an innovative beverage based on fruit vinegar and whey

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KATARZYNA MARCINIAK-ŁUKASIAK, KAROLINA GADOMSKA, MICHAŁ SOWIŃSKI, KATARZYNA ŻBIKOWSKA, PIOTR ŁUKASIAK, ANNA ŻBIKOWSKA

An assessment of the possibility of using plant drinks in a gluten-free bread recipe

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ŁUKASZ BYCZYŃSKI, ROBERT DULIŃSKI

The effect of the addition of algae to rye bread on the content and in vitro availability of selected micro- and macroelements

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