RAFAŁ WINARSKI, STANISŁAW WAJDA, KAROL BORZUTA

Assessment of the tissue composition of pig carcasses dissected according to methods as indicated by the EU regulations

PIOTR KONIECZNY, RYSZARD KOWALSKI, JAN PYRCZ

Selected quality properties of dried beef meat snacks

PRZEMYSŁAW RATAJCZAK, WOJCIECH BIAŁAS, RADOSŁAW DEMBCZYŃSKI, WŁODZIMIERZ GRAJEK, TOMASZ JANKOWSKI

An aqueous two-phase extraction of lysozyme from egg white

ANNA DEMCZUK, WŁODZIMIERZ BEDNARSKI, JADWIGA KOWALEWSKA-PIONTAS, JUSTYNA GÓRSKA

Oligosaccharide-enriched milk permeates after ultrafiltration and their application in the production of yoghurt

WANDA KUDEŁKA, MAŁGORZATA MARZEC

The students’ preferences for consuming fermented milk drinks

AGNIESZKA WOJTYŚ, TOMASZ JANKOWSKI

The effect of temperature on the permeation ate of some selected essential oils into baker’s yeast cells

BARBARA BARANIAK, MAŁGORZATA NIEZABITOWSKA, HELENA PORZUCEK

The content of total protein, trypsin inhibitor, and stachyose in protein preparations coagulated from pea flour by various methods

MIROSŁAW FIK, AGNIESZKA ZAWIŚLAK

Antioxidant activity of some selected teas – a comparison

ANNA PĘKSA, AGNIESZKA KITA, TOMASZ ZIĘBA

Selected properties of fried potato snacks with various contents of dietary fiber added to semi-products

AGNIESZKA WIKIERA

The effect of selected pectinase and phosphatase preparations on the phytate degradation in feeds digested using an in vitro procedure

J. JURIKOVA, M. KALACOVA, P. GRAMETBAUER

Heavy metal contents (lead and cadmium) in sets of courses served in military university dinning hall in the Czech Republic