MIROSŁAW M. MICHALSKI

Marine biotoxins – occurence and method of analysis

MARIAN REMISZEWSKI, MAŁGORZATA KULCZAK, MARIA JEŻEWSKA, EUGENIUSZ KORBAS, DANUTA CZAJKOWSKA

Effect of decontamination with the use of steam on the quality of selected spices

AGNIESZKA ZEMBOLD, JÓZEF BŁAŻEWICZ

The grain of naked and hulled barley as an unmalted raw material in brewing industry

RENATA BIEŻANOWSKA-KOPEĆ, PAWEŁ M. PISULEWSKI

The effect of thermal and biological processing on antioxidant activity of common bean seeds (Phaseolus vulgaris L.)

PIOTR GĘBCZYŃSKI

Comparison of quality of frozen celeriac produced using traditional and modified methods

JARMILA LEHKOŽIVOVÁ, JOLANA KAROVIČOVÁ, ZLATICA KOHAJDOVÁ, MILAN SUHAJ, IVANA ŠIMONOVÁ

Isotachophoretic analysis of the artificial sweeteners and time-intensity sweetness evaluation of soft drinks

KRZYSZTOF KWIATEK, RAFAŁ ZASADNY

Evaluation of medium used for detection and enumeration of Campylobacter spp. in poultry meat

TADEUSZ TRZISZKA, MAREK NOWAK, MAŁGORZATA KAŹMIERSKA

Egg consumers’ preferences in the market of Wrocław

WIESŁAW ŁUKASIŃSKI

The milk market and its products in Poland in 1989–2005

GRAŻYNA MORKIS

The level of GHP, GMP and HACCP system implementation in food industry