FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

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IRENA MATUSZEWSKA, ANNA SZCZECIŃSKA, NINA BARYŁKO-PIKIELNA

Application of sensory profiling method to interpretation of consumer preferences of selected products

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TERESA FORTUNA, LESŁAW JUSZCZAK, DOROTA MATULA, KRYSTYNA WODNICKA

The determination of (SBET) starch surface area based on low temperature nitrogen absorption method

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ANDRZEJ LENART, DARIUSZ PIOTROWSKI, JAROSŁAW DOMAŃSKI

Drying kinetics of apples with pectin coatings

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ZBIGNIEW PIETRASIK

Effect of varying levels of protein, fat and hydrocolloids on selected functional and technological characteristics of comminuted scalded sausages

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JACEK DOMAGAŁA

Residues of aflatoxin M1 in Polish milk powder and infant formulae

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WALDEMAR GUSTAW, STANISŁAW MLEKO

Functional properties and application of carrageenans in dairy technology

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