FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

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IWONA POŁCZYŃSKA, IRENA GÓRSKA

Factors determinig production and quality of culinary beef meat in Poland

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EWA CIEŚLIK

Glycoalkaloids – toxicity substance on the heigh plant

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JAROSŁAW KORUS, BOHDAN ACHREMOWICZ, MAREK SIKORA

Microencapsulation of food products

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MAREK GOGOLEWSKI, GRZEGORZ GALUBA, MAŁGORZATA NOGALA-KAŁUCKA, ALDONA JASIŃSKA-STĘPNIAK

Chromatograpchic techniques applied for separation of tocopherols in the oil industry products

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IZABELA ŚMIECHOWICZ

The influence of lacties to microbiological quality of meat products

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GENOWEFA BONCZAR, MONIKA WSZOŁEK

Quality and stability of kefir and joghurt produced from ewe’s milk

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TERESA FORTUNA, LESŁAW JUSZCZAK

Usage of helium pycnometer for the starch density measurement

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