2003, 1(34)

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ARKADIUSZ GAŁEK, ZDZISŁAW TARGOŃSKI

Nutrition and its effect on the antioxidant potential level of organisms and on the genesis of some diseases connected with it

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AGATA SZYMKIEWICZ, LUCJAN JĘDRYCHOWSKI

Immunogenic properties of legume proteins

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WALDEMAR GUSTAW, BOHDAN ACHREMOWICZ, JAROSŁAW MAZURKIEWICZ

The rheological properties of κ-carragennan gels with addition of galactomannans

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LESŁAW SZYMAŃSKI, DANUTA WITKOWSKA

The effect of Trichoderma reesei M7-1 enzyme preparation on apple pulp quality and yields

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ELŻBIETA GĄSIOREK, WŁADYSŁAW LEŚNIAK

The effect of raw materials addition on the yield of citric acid biosynthesis by solid state fermentation

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TADEUSZ SZMAŃKO, ARKADIUSZ DOROBISZ, JAROSŁAW SZCZEPAŃSKI

The structure and some physicochemical properties of beef ham stored at a near-cryoscopic temperature

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ANDRZEJ TYBURCY, JAKUB ĆWIEK, LECH ADAMCZAK

The effect of wheat fibre, transglutaminase, and a mincing method of raw meat material on properties of salami-imitating sausages

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JAROSŁAWA RUTKOWSKA, ANDRZEJ NERYNG

Dynamic rheological properties of some bakery margarines

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GRAŻYNA GOŁUBOWSKA, GRAŻYNA LISIŃSKA

Changes in contents of non-starch polysaccharides and lignin in potato tubers during the french fries processing

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JÓZEF BŁAŻEWICZ, MAREK LISZEWSKI, ELŻBIETA PLĄSKOWSKA

The brewing value of barley grain of rudzik and brenda cultivars from the growing season in the year 2000

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BARBARA WÓJCIK-STOPCZYŃSKA

Assessment of microbiological quality of edible cereal bran purchased in the retail network

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FOOD. Science. Technology. Quality