1997, 3(12)

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EDWARD POSPIECH, BOŻENA GRZEŚ

Role of cytoskeletal proteins in formation of functional properties of meat

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JÓZEF SYNOWIECKI, GRAŻYNA SIKORSKA-WIŚNIEWSKA

Functional properties and nutritional utilization of protein hydrolysates

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BOHDAN ACHREMOWICZ, TERESA FORTUNA, RENATA JANUSZEWSKA, LESŁAW JUSZCZAK, ANDRZEJ KIELSKI, MIECZYSŁAW PAŁASIŃSKI

Influence of starch granules’ dimensions on their porosity

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STANISŁAW MLEKO

Textural properties and microstructure of bovine serum albumin gels with added starch

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DANUTA SUCHARZEWSKA, EDWARD JABŁOŃSKI

Quality evaluation of lunch soy concentrates

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BOHDAN ACHREMOWICZ, WOJCIECH CIESIELSKI, JAROSŁAW KORUS

Thermal characteristics of improvers and their effect on the radical decomposition of flours

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BARBARA KOWRYGO, BEATA SAWICKA, EWA ŚWISTAK

Changes in fruit and vegetables consumption in Poland during 1990-95

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FOOD. Science. Technology. Quality