1999, 4(21)

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ZBIGNIEW DUDA

Preservation of raw meat – present status and foreseen technologies

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DANUTA KOŁOŻYN-KRAJEWSKA, MAŁGORZATA JAŁOSIŃSKA-PIEŃKOWSKA

Assumptions, principles and future of predictive food microbiology

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TADEUSZ TUSZYŃSKI, TOMASZ TARKO, MAŁGORZATA KUN

Sixcarbon compounds in alcoholic beverages

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JADWIGA KOWALEWSKA-PIONTAS, WŁODZIMIERZ BEDNARSKI

Technological and nutritional aspects of enzymatic hydrolysis of lactose

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BARBARA CZERNIEJEWSKA-SURMA, ANNA KOŁAKOWSKA, KATARZYNA BARANOWSKA

Occuring of histamine in food

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MAŁGORZATA JAŁOSIŃSKA-PIEŃKOWSKA, DANUTA KOŁOŻYNKRAJEWSKA, MAŁGORZATA SZCZAWIŃSKA, ANTONI GORYL

Prediction of pathogenic bacteria growth in ready-to-eat meat product

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DANUTA BIAŁASIEWICZ, JOANNA KRÓLASIK

The influence of technological process on the microbiological quality of frozen string-bean

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IZABELA STEINKA, JADWIGA STANKIEWICZ

Hygenic aspects of cottage cheese packing systems

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MIROSŁAW FIK, MAGDALENA MICHALCZYK, KRZYSZTOF SURÓWKA

The evaluation of staling rate of wholemeal bread

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HALINA GAMBUŚ, ANTONI GOLACHOWSKI, ANNA NOWOTNA, ANNA BALA-PIASEK, DOROTA GUMUL

Effect of extrudated bran supplement on quality of wheat bread

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KAROL KRAJEWSKI, GRAŻYNA MORKIS

Quality of food products and connections between food plants with marketing and transport

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JAROSŁAW ŚWIDA, TADEUSZ SIKORA

Model of consumer behaviour on the dairy product market

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FOOD. Science. Technology. Quality