SŁAWOMIR PIETRZYK, TERESA FORTUNA

Impact of starch type and its oxidation conditions on retrogradation properties

ALICJA KAWKA, AGNIESZKA LICZBAŃSKA, JUSTYNA ŁAPA

The effects of wholegrain barley flour and selected technological additives on the quality of wheat-barley bread

MAŁGORZATA DAREWICZ, JERZY DZIUBA

The structure of milk proteins versus their functional properties

MARIA WALCZYCKA

Methods to inhibit and prevent the growth of Listeria monocytogenes in meat products

GRAŻYNA KRASNOWSKA, BEATA SOBKÓW, MARZENA DĄBROWSKA, MAŁGORZATA PELC

Determination of the usefulness of selected enzymatic preparations to improve the quality of beef

MONIKA KORDOWSKA-WIATER, BEATA ŁUKASIEWICZ

Impact of packaging methods on the microbiological quality of Pâtés

ELIZA GRUCZYŃSKA, EMILIA FASZCZA, PIOTR KOCZOŃ, BOLESŁAW KOWALSKI

Determination of fat and water contents in mayonnaise by Fourier transform infrared spectroscopy

DOROTA MARTYSIAK-ŻUROWSKA, ANDRZEJ STOŁYHWO

Health impairing tri-unsaturated fatty acids in the infant formulas

MONIKA RADZYMIŃSKA, ZBIGNIEW BOREJSZO, STEFAN S. SMOCZYŃSKI, MAŁGORZATA KURZYŃSKA

The composition of fatty acids in daily meals eaten by children, pupils and students

HANNA HABEROWA, ANNA RACZYŃSKA-CABAJ, KLAUDIUSZ GRAJCAR

The effect of enriching brewer’s yeast with magnesium on its fermentation activity