ANNA KACZMAREK, JAN ZABIELSKI, PIOTR ZIELONKA

Predicting the effect of smoking conditions on the growth of Listeria monocytogenes and Escherichia coli O157:H7 in raw meat products

KRZYSZTOF PUDYSZAK, JANUSZ POMIANOWSKI, TERESA MAJEWSKA

Slaughter value and meat quality of guinea fowls slaughtered at a different age

GRAŻYNA LEWANDOWICZ, KRYSTYNA PROCHASKA, WŁODZIMIERZ GRAJEK, WOJCIECH KRZYŻANIAK, ANGELIKA MAJCHRZAK, TADEUSZ CIAPA

Functional properties of maltodextrines in emulsion systems

WOJCIECH KRZYŻANIAK, TOMASZ JANKOWSKI, WŁODZIMIERZ GRAJEK

Optimization of the enzymatic hydrolysis of potato starch combined with extrusion

GRAŻYNA GOŁUBOWSKA, GRAŻYNA LISIŃSKA

Changes in the content of pectic substances and in texture of potatoes during the production of french fries

GRAŻYNA CICHOSZ, JERZY SZPENDOWSKI, MAŁGORZATA KOSEK

The technological usefulness of mesophilic lactic streptococci starters depending on the propagation conditions

KATARZYNA CZACZYK, ANNA OLEJNIK, PATRYK MIĘŻAŁ, WŁODZIMIERZ GRAJEK

Searching for simple models to study the adhesion of probiotic bacteria

ELŻBIETA DŁUŻEWSKA, KAMILA LICHOCKA

Effect of selected flavours and emulsifiers on stability of beverage emulsions

WIESŁAW WZOREK, SYLWIA BONIN, ARKADIUSZ BASIAK

An attempt to apply chitosan in a dissolved form to stabilize wines

PIOTR ZAPOTOCZNY, MAGDALENA ZIELIŃSKA

Discussion about a measurement of colour of carrot