ELŻBIETA BARTNIKOWSKA, EWA LANGE

Dietetic significance of oat products: their influence on cholesterol concentration in plasma and postprandial glycaemia

TADEUSZ TUSZYŃSKI, MAŁGORZATA MAKAREWICZ

Effect of herbal extracts on the growth of selected yeast (Saccharomyces cerevisiae) strains

JAN PIKUL, KATARZYNA HOŁOWNIA

Lipid oxidation in coated deep-fat fried and roasted chicken thigh parts

BARBARA M. KŁOSSOWSKA, MICHAŁ OLKIEWICZ

Colour of model dry-cured meat product

ANDRZEJ TYBURCY, AGNIESZKA KALINOWSKA

Characteristics of selected salami type sausages on Warsaw market

EWA CIEŚLIK, AGNIESZKA FILIPIAK-FLORKIEWICZ

Perspective usage of jerusalem artichoke (Helianthus tuberosus L.) for producing functional food

DANUTA SUCHARZEWSKA, EWA NEBESNY

Quality assessment of triticale flour to the purpose of wafer production

MARIA CZARNECKA, ZBIGNIEW CZARNECKI, HALINA ROSZYK

Determination of lactic acid in plant material

WIESŁAW WZOREK, ANNA BUGAJEWSKA, SYLWIA MATEUSIAK, SYLWIA BONIN

Using yeast cells immobilized on foam glass in continuous wine fermentation

JAN KRUPA, BARBARA KOGUT

Cadmium and lead levels in muscles, liver and kidney of goats and sheep from Rzeszow region

MARZENA BRZĘK, WŁADYSŁAW PIECZONKA

The attempt of the determining the factors of the potential demand for new kinds of the cheeses made from ewe’s milk