FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

1997, 4(13)

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Articles

IZABELA STEINKA, PIOTR PRZYBYŁOWSKI

Starter bacterial cultures influence on changes in some xenobiotics concentration in animal food preseryation

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ANTONI GOLACHOWSKI, WACŁAW LESZCZYŃSKI

Properties of plastics prepared from polyethylene and modyfied starch

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JANUSZ CZAPSKI, DOROTA LIMANÓWKA-JACYGRAD, ANNA MILLER

Prediction of the colour of red beet pigments and caramel solutions mixtures

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ALICJA ŻEGOTA, HENRYK ŻEGOTA

Chromatographic separation of tyrosine isomers. O-tyrosine as a product of radiation-induced hydroxylation of phenylalanine and as an indicator of food irradiation

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TADEUSZ GREGA, MAREK SADY, STANISŁAW SIEMEK

Microbiological quality of cows milk obtained directly from farmers

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AGNIESZKA PACIOREK, ANDRZEJ DROŻDŻ

Quality estimation of oszczypek cheeses from the Podhale highland

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MONIKA ŚWIĄTKOWSKA, KAROL KRAJEWSKI

Effectiveness of advertising influence on consumer attitude on the yellow fats market in Poland

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TERESA SKRABKA-BŁOTNICKA

The impact of high pressures on meat

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