FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

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BARBARA WRÓBLEWSKA, LUCJAN JĘDRYCHOWSKI

Food and allergy

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IZABELA STEINKA, PIOTR PRZYBYŁOWSKI

Nitrate and nitrite content evaluation in yogurt and kefir from commercial centres

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ZBIGNIEW PIETRASIK

Textural characteristics of comminuted scalded sausages manufactured with varying levels of protein, fat and hydrocolloids

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ALEKSANDRA SWULIŃSKA-KATULSKA

The content of salt and fat in home-made meat preserves

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ANDRZEJ KOT

The cadmium and lead determination in the mineral and therapeutic waters with the use of chelating sorbent

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EWA BABICZ-ZIELIŃSKA, PIOTR PRZYBYŁOWSKI, ALEKSANDRA WILCZYŃSKA

Study on preferences for convenience food among university students

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