FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Download full isue in one file or get each chapter below

Full issue

TERESA FORTUNA

Starch modified in food production

Full text Abstract

KRYSTYNA PALKA

Structural basis of meat texture

Full text Abstract

JERZY PAŁASIŃSKI

New trends in food packaging

Full text Abstract

EWA HAJDUK

Food lasted at room temperature (shelf stable foods)

Full text Abstract

DANUTA KOŁOŻYN-KRAJEWSKA

Microbiological quality of market-oriented convenience products

Full text Abstract

STANISŁAW POPEK

The impact of pre-slaughter weight of rabbits on the sensory quality of meat

Full text Abstract

GRAŻYNA MORKIS

The economic and financial situation of the commercialized and privatized enterprises of the food industry

Full text Abstract