HALINA KOZŁOWSKA

Biologically active compounds in food of plant origin

ANTONI RUTKOWSKI

Raw materials and guaranteed food quality

TADEUSZ SIKORA

Quality food production – selected control systems

STANISŁAW TYSZKIEWICZ

Guarantees of the veracity of the declaration on the quality of food

JANUSZ B. BERDOWSKI, EWA SŁOWIŃSKA

Status, rules and certification program for food products

DANUTA KOŁOŻYN-KRAJEWSKA

Guaranteed microbiological quality of food and predictive methods

JAN MICHNIEWICZ

Packaging as part of product quality assurance

ANDRZEJ JANICKI

Guaranteed quality and guaranteed nutritional value

BARBARA LENART

Quality assurance system for the production of „Tchibo” coffee

PAUL TEMPEST

Ohmic thermal systems from APV. Food with fresh taste and extended durability

S. BACHMAN, J. GIESZCZYŃSKA, A. ŻEGOTA, H. ŻEGOTA

Radiative sterilization of herbal spices

JERZY BANASZCZYK, WITOLD PŁOCHARSKI

Quality of juices and clear nectars from blackcurrant depending on the varietal characteristics of the raw material

BOŻENA BARCZAK

Comparison of the quality of selected vegetables from Bydgoszcz and Gdansk marketplaces

IGNACY BAZYDŁO, KRYSTYNA ROMANIUK

Payment for milk in the light of quality criteria

WOJCIECH CWOJDZIŃSKI, KRYSTIAN NOWAK

Influence of alcohol extract from Mirela lupine seeds on the content of nitrate nitrogen in the yield of selected vegetables

JANUSZ CZAPSKI, JÓZEF BĄKOWSKI

The effect of various concentrations of sodium metabisulfite and storage time on the whiteness and sulfur dioxide residues of frozen mushrooms

KRYSTYNA ELKNER, MARCIN HORBOWICZ

Effect of fungicides on the content and composition of dietary fiber in fresh and stored parsley

KRYSTYNA ELKNER, RYSZARD KOSSON

Fractional composition of dietary fiber in fresh and sauerkraut white cabbage

MARIA FANDREJEWSKA

Cytological examination of commercial milk as an indicator of its hygienic quality

HALINA GAMBUŚ, ANNA NOWOTNA

Addition of dextrose phosphates as a factor that guarantees the quality of bread

JERZY JAMROZ, ANDRZEJ MASŁOWSKI

Refining of horse bean and pea seeds under the conditions of hydrothermal processes

WŁADYSŁAW KĘDZIOR

Usefulness of lamb meat at different ages

ANDRZEJ KOT

Heavy metals in herbs and herbal teas

MARIA KREŁOWSKA-KUŁAS

Accumulation of heavy metals in selected vegetables of different varieties

ADAM MALICKI

Research on obtaining appropriate microbiological quality of livex containing preparations

KAZIMIERZ MARKIEWICZ, JULITTA BOROWSKA, RYSZARD ZADERNOWSKI

Selected mineral components in the seeds of fine and coarse-grained broad bean varieties

ANDRZEJ MASŁOWSKI, MAREK SZMIGIELSKI, STANISŁAW MATYKA

Comparative evaluation of tests used to control the thermal efficiency of processing of soy products

AGNIESZKA MICHALAK, ROMUALD BULIŃSKI

The content of cadmium, lead, zinc and copper in selected vegetables from the allotment gardens of Lublin

HELENA MICHALIK, AGNIESZKA STĘPOWSKA

The content of nitrates in several varieties of butterhead lettuce cultivated under covers

A. MOROZ, P. BOGUMIŁ, S. ZALEWSKI

The Polish organic food market is healthy food or sick money – an attempt to answer the example of carrots

STANISŁAW POPEK

An attempt to qualitatively classify rabbit culinary meat

EWA REMBIAŁKOWSKA

Comparison of the quality of selected plant materials from organic and conventional crops

JOLANTA G. ROLA, BOLESŁAW WOJTOŃ, MIROSŁAW M. MICHALSKI

The occurrence of Listeria monocytogenes in raw milk and dairy products in Poland

HANNA RÓŻAŃSKA

Remains of antibiotics in animal tissues according to monitoring tests

HANNA RÓŻAŃSKA, KRZYSZTOF KWIATEK

Occurrence of Escherichia coli serotype 0157: H7 in meat of slaughter animals and poultry

BARBARA SZTEKE, TERESA LIPOWSKA

Nitrates in carrots

BARBARA WOŹNIAK, BOLESŁAW WOJTOŃ

Residual hormones – anabolics in slaughter animals in Poland

GRAŻYNA CACAK-PIETRZAK, DANUTA DOJCZEW, TADEUSZ HABER, JERZY LEWCZUK

Selected confectionery with addition of amaranth seeds

GRAŻYNA CACAK-PIETRZAK, DANUTA DOJCZEW, TADEUSZ HABER, JERZY LEWCZUK

Gluten-free bread with the addition of amaranth flour

ZOFIA CICHOŃ

Color of fruit juices as an important indicator of verification of their quality

MARIA CZARNECKA, ZBIGNIEW CARNECKI, JACEK NOWAK

Impact of lactic fermentation processes of pea and bean seeds on selected quality indicators of products obtained from them

JÓZEFA GARDZIELEWSKA , JERZY KORTZ, MAŁGORZATA JAKUBOWSKA, ALEKSANDER CYRAN, WANDA NATALCZYK-SZYMKOWSKA, TADEUSZ KARAMUCKI

Estimation of healthiness of poultry products produced by Drobex-Heintz in Szczecin

WIESŁAWA GRZESIŃSKA, ANDRZEJ NERYNG

Texture – as one of the basic indicators of the quality of food products

MARIA JEZNACH, JERZY JEZNACH, EDWARD PIERZGALSKI

Impact of irrigation and fertilization technology on the quality of grown lettuce

WANDA KUDEŁKA

The quality of selected types of black tea

GRAŻYNA LISIŃSKA, ANNA PĘKSA, AGNIESZKA TAJNER

The quality of potato chips from the production of 1994

MIROSŁAW M. MICHALSKI, BOLESŁAW WOJTOŃ, JOLANTA G. ROLA

Residues of nitrites and nitrates in meat products in 1994

ANNA ORZECHOWSKA, MARIA JEŻEWSKA, IWONA BŁASIŃSKA

Factors affecting the quality of powder soup concentrates

ACHILLA STRANC, HANNA ŁUCZAK

Lowering the content of 5-hydroxytryptamides of carboxylic acids guarantees the quality of coffee extracts

BOLESŁAW WOJTOŃ, HANNA RÓŻAŃSKA

Microbiological reasons for the disqualification of animal origin food in Poland

ZYGMUNT AMBROZIAK, ALINA GOŁASZEWSKA, MIECZYSŁAWA JANIK, ELŻBIETA SŁOWIK

Packaging as an element ensuring the freshness and microbiological stability of bread

JÓZEF BĄKOWSKI, HELENA MICHALIK

The effect of storage conditions for crisp salads on the transformation of nitrates

MARIA CZECHOWSKA-LISZKA

The influence of selected external environment factors on the quality of edible fats in the post-production sphere

ALICJA KAWKA, RENATA WOJTASIAK-ZAWIRSKA, MARIA PODEMSKA, ERWIN WĄSOWICZ, HENRYK GĄSIOROWSKI

The quality of stored oat products

JAN KOLEK

Modern packaging for food products as part of the product-packaging-environment system

ZOFIA KOLEK

Models of migration of plastic packaging ingredients for food products (examples of numerical calculations)

ANNA MARKOWSKA, LUCYNA GACKOWSKA, ALICJA KOTKOWSKA

Storing of deli products in a modified atmosphere

JERZY PAŁASIŃSKI

The impact of the packaging type on the quality of cereal coffee

HANNA PRZYBYŁ, KRZYSZTOF ĆWIERTNIEWSKI, ELŻBIETA POLAK

The impact of packing methods on the quality of dumplings

MARZENA UCHEREK

Evaluation of the quality of confectionery products stored in various packaging films

MACIEJ URBANIAK

Shaping the packaging quality for a food product (on the example of soup concentrates)

JERZY R. WARCHLEWSKI, DOROTA PIASECKA-KWIATKOWSKA, DOROTA MADAJ, JAN NAWROT, ZBIGNIEW WINNIECKI

Relationship between anti-meylolytic and antitripty activity of cereal varieties and their susceptibility to insect storage pests

MAŁGORZATA JAŁOSIŃSKA-PIEŃKOWSKA, ANDRZEJ NERYNG

Analysis of microbiological hazards in the production process, storage and distribution of ready-to-eat products

MAŁGORZATA LISIŃSKA-KUŚNIERZ

The role of logistic systems in protecting the quality of food products

JACEK ŁUCZAK

Supply management in the CAFFEE UNION POLAND coffee roasting sp. z o.o. in Swadzim near Poznan

BARBARA NOWAKOWSKA, LUBOMIŁA OWCZAREK, JANUSZ LIPOWSKI

HACCP plans projects for selected technological processes in the fruit and vegetable industry

IRENA OZIMEK

Determinants of organic food selection by the consumer

BOŻENNA ZAWADZKA-DĘBSKA

The influence of restitution methods on the quality of frozen „READY-TO-HEAT” ready meals