KRZYSZTOF SURÓWKA, IRENEUSZ MACIEJASZEK

Protein-polysaccharide interactions and their practical applications

ZLATICA KOHAJDOVÁ, JOLANA KAROVIČOVÁ

Effect of incorporation of spelt flour on the dough properties and wheat bread quality

AGNIESZKA WÓJTOWICZ

Evaluation of chosen quality parameters of extruded instant cereal grits

BEATA PASZCZYK, ZOFIA ŻEGARSKA, ZBIGNIEW BOREJSZO

Composition of fatty acids and trans isomers of fatty acids in fats of selected confectionery products

AGNIESZKA KITA, GRAZYNA LISIŃSKA

The effect of storage conditions on changes of fat fraction and organoleptic properties of french fries

RENATA CEGIELSKA-RADZIEJEWSKA, JACEK KIJOWSKI, EDWARD NOWAK, JAN ZABIELSKI

The effect of temperature on the dynamics of changes in bacterial counts in selected sausages stored at wholesale and retail facilities

GRZEGORZ SZCZEPANIK

The influence of extracts of fennel, coltsfoot, rosemary, horsetail, sage and thyme on oxidation inhibition of lipids extracted from breast tissue of chickens and turkeys

SZYMON BRUŻEWICZ, ADAM MALICKI

Microbiological status of selected seasonings and the survival of microorganisms in them

ELŻBIETA SYLWIA BONIN, MARIA ŚLUSARSKA

Influence of addition of magnesium and calcium salts to high-sugar musts on the process of wine fermentation and biomass growth

AGNIESZKA NAWIRSKA, ANNA SOKÓŁ-ŁĘTOWSKA, ALICJA Z. KUCHARSKA

Antioxidant characteristics of pomace from different fruits

MAŁGORZATA ZIARNO, PIOTR BARTOSZ

The cholesterol binding by yoghurt bacteria in simulated intestinal juice

GRAŻYNA MORKIS

The level of GHP, GMP and HACCP system implementation in food industry in 2006