FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

1999, 1(18)

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Articles

TADEUSZ GREGA

Possibilities of the improvement of technological and nutritional value of milk

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ELEONORA LEDÓCHOWSKA, IRENA DATTA

Influence of nontriacylglycerol fraction on the oxidative stability of chemically and enzymatically interesterified fats

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KAZIMIERZ LACHOWICZ, LESZEK GAJOWIECKI, MAŁGORZATA SOBCZYK, BARBARA ORYL

Effect of carrageen addition on texture and rheological properties of hotdog type sausages with different water and fat content

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WALDEMAR GUSTAW, BOHDAN ACHREMOWICZ, STANISŁAW MLEKO

Effect of NaCl on rheological properties of chosen hydrocolloids and their mixtures

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JADWIGA SZOSTAK-KOTOWA, JADWIGA WITALIS

Effect of photodegradation and biodegradation on the properties of packaging polyethylene film

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JAROSŁAW ŚWIDA, TADEUSZ SIKORA

Consumers’ preferences of quality traits of the dairy products in the southeastern region of Poland

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KRYSTYNA SZYBIGA, JANUSZ KACZKOWSKI

Financial analysis of dairy and sugar factories in Poland

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