MAŁGORZATA ZIARNO, DOROTA ZARĘBA, JOLANTA PISKORZ

Fortifying buttermilk with calcium, magnesium, and whey proteins

EUGENIA GRZEŚKOWIAK, BRONISŁAW BORYS, JERZY STRZELECKI, KAROL BORZUTA, ANDRZEJ BORYS, DARIUSZ LISIAK

Basic chemical composition and selected physicochemical parameters of lamb meat fattened with dry feeds or with feeds supplemented with green fodder

TOMASZ SZABLEWSKI, JACEK KIJOWSKI, RENATA CEGIELSKA-RADZIEJEWSKA, ANNA DZIEDZIC, ANNA KAMIŃSKA

Effect of UV radiation on microbiological condition of eggshell and on quality of egg content

ROBERT DULIŃSKI, KRZYSZTOF ŻYŁA

Effect of exogenic preparations on content of inositol phosphates in rye dough and rye bread

ANNA OSTASIEWICZ, ALICJA CEGLIŃSKA, SYLWIA SKOWRONEK

Quality of rye bread with leavens added

EWA SIEMIANOWSKA, KRYSTYNA A. SKIBNIEWSKA, JÓZEF TYBURSKI, KATARZYNA MAJEWSKA, ANNETTE MEYER-WIENEKE, CHRISTINE HEISTERMANN

Content of dietary fibre and phytic acid in spelt bread depending on wheat variety

ANNA DIOWKSZ, DANUTA SUCHARZEWSKA, WOJCIECH AMBROZIAK

Function of dietary fibre in forming functional properties of gluten free dough and bread

BEATA PASZCZYK, ZBIGNIEW BOREJSZO, ALEKSANDRA SZEWCZYK

Composition of fatty acids including the content of trans isomers in some selected cakes

ANNA ŻBIKOWSKA, JAROSŁAWA RUTKOWSKA, ANNA MARCINKIEWICZ

Evaluation of mechanical properties of shortcrust cookies using an instrumental method

MONIKA RAJKOWSKA, MAGDALENA HOLAK, MIKOŁAJ PROTASOWICKI

Macro- and microelements in some selected assortments of beer

SŁAWOMIR PIETRZYK, TERESA FORTUNA, IRENA BOJDO-TOMASIAK, KAROLINA MORAWIEC

The influence of temperature and time of storage on selected qualitative parameters of candied fruits

BARBARA MAZUR, EULALIA J. BOROWSKA, MAGDALENA POLAK

Content of vitamin C in and antioxidant capacity of wild and cultivated cranberry fruit and of their pulps

EWELINA PIASECKA, MAŁGORZATA UCZCIWEK, ROBERT KLEWICKI

Osmotic dehydration of fruits in solutions containing fructooligosaccharides

PAWEŁ NOWICKI

Guaranteed level of service quality in a network of bistro bars as perceived by customers