HALINA MAKAŁA

Effect of potato and wheat cellulose and inulin preparations on physicochemical characteristics and rheological properties of model meat preserves

LECH ADAMCZAK, MIROSŁAW SŁOWIŃSKI, MAŁGORZATA SKUP

The effect of selected hydrocolloids on quality characteristics of low-fat comminuted scalded sausages

KRYSTYNA SZYMANDERA-BUSZKA, KATARZYNA WASZKOWIAK

Effect of iodinated salt on quantitative and qualitative changes of thiamine in ground turkey burgers

EWA SZUKALSKA

Geometric structure of octadecenoic fatty acids in foods and its influence on the oxidation rate of lipids

MAREK DANIEWSKI, BOHDAN JACÓRZYŃSKI, AGNIESZKA FILIPEK, JAROSŁAW BALAS, MAŁGORZATA PAWLICKA, EUGENIA MIELNICZUK

Fatty acids composition of selected edible fats

LUCYNA SŁOMIŃSKA, AGATA KULIK

Effectiveness of new enzymatic preparations obtained from modified organisms

JERZY SZPENDOWSKI, JACEK ŚWIGOŃ

Microstructure and functional properties of caseinates obtained by extrusion – cooking

DANUTA DOJCZEW, ANNA PIETRYCH, TADEUSZ HABER

The influence of the activity of some hydrolases on the breadmaking of pre-harvest sprouting grains wheat flour

MARIA ŚMIECHOWSKA, PRZEMYSŁAW DMOWSKI, PIOTR PRZYBYŁOWSKI

Quality assesment of green coffee imported to poland

WANDA WADAS, ROMUALDA JABŁOŃSKA-CEGLAREK, EDYTA KOSTERNA

The effect of nonwoven polypropylene covering in cultivation of very early potato cultivars on the content of some nutrient components in immature tubers

CELINA WIECZOREK

Mycological contamination of food