DOROTA ZARĘBA, MIECZYSŁAW OBIEDZIŃSKI, MAŁGORZATA ZIARNO

Comparing the profile of volatile compounds in milk fermented and non-fermented by yoghurt bacteria and pro-biotic strains

GRAŻYNA KRASNOWSKA, ANNA SALEJDA

Factors impacting the students from the city of Wrocław when they choose fermented milk drinks

MAŁGORZATA NOGALA-KAŁUCKA, JAN PIKUL, ALEKSANDER SIGER

Applying liquid chromatography (HPLC) to study the genuineness of butter

KATARZYNA ŚMIECIŃSKA, STANISŁAW WAJDA

Meet quality of cows rated among different grades under the post slaughter EUROP classification system

HANNA MISZKIEWICZ, JOANNA OKRAJNI, STANISŁAW BIELECKI

Changes in the content and anti-oxidative activity of polyphenols and albumins in pea during its fermentation in an SSSR bioreactor

ANNA CIOŁEK, EWA MAKARSKA, BOGUSŁAW MAKARSKI

The content of some selected nutrients components in black and yellow hull oats

DANUTA GÓRECKA, JACEK ANIOŁA, KRZYSZTOF DZIEDZIC, PATRYCJA ŁAWNICZAK

Impact of particle size reduction degree of micronizated high-fibre preparations on their selected functional properties

MAGDALENA MICHALCZYK, RYSZARD MACURA

Effect of storage conditions on the quality of some selected low processed vegetable products available in the markets

BARBARA SOKOŁOWSKA, ŁUCJA ŁANIEWSKA-TROKENHEIM

Applying ‘Bact/Alert® 3D (biomerieux)’ automated microbial detection system to detect Alicyclobacillus sp. in concentrated apple juices

PRZEMYSŁAW DMOWSKI, MARIA ŚMIECHOWSKA

Applying crude fibre to detect adulteration of tea

MAGDALENA MIKA, BARBARA E. BORCZAK, AGNIESZKA WIKIERA

The impact of preparation temperature of white tea extracts on the composition of flavan-3-ols and their interaction with the digestibility of nutrients contained in meat pâté

MAREK NOWAK, TADEUSZ TRZISZKA, JULIA OTTO

Quality of meals and its position among the factors shaping the preferences of catering services customers