AGATA LEWICKA, STANISŁAW BŁAŻEJAK, MICHAŁ MIGDAL

Traditional and new directions in biotechnological applications of yeast species of the genus rhodotorula

MAGDALENA MICHALCZYK, JOANNA KOWALIŃSKA

Microbial contamination of commercially available sprouted seeds

AGNIESZKA WÓJTOWICZ

Effect of added pea on some physical and culinary properties of extrusion-cooked instant pasta

EUGENIA CZERNYSZEWICZ

Consumer handling of fresh fruit prior to consumption

BARBARA BIESIADA-DRZAZGA, ALINA JANOCHA

Impact of hen breed and rearing system on the quality of eggs for consumption

LUCYNA POLAK-JUSZCZAK, MARIA ADAMCZYK

Quality and amino acid composition of protein of fish from the Vistula Lagoon

KRYSTYNA SZYBIGA, KRZYSZTOF PRYMON

Competitiveness and innovativeness of meat industry plants

MARTA SAJDAKOWSKA, SYLWIA ŻAKOWSKA-BIEMANS

Polish consumer perception of traditional food based on the qualitative survey

SYLWIA ŻAKOWSKA-BIEMANS, KAROLINA KUC

Traditional and regional food in the opinions and behaviours of Polish consumers

KRYSTYNA GUTKOWSKA, SYLWIA ŻAKOWSKA-BIEMANS, MARTA SAJDAKOWSKA

Consumers’ preferences referring to applicable innovations in traditional products

MARZENA JEŻEWSKA-ZYCHOWICZ

Selected behaviours of young consumers in the traditional food market and their determinants

AGNIESZKA WIKIERA, MAGDALENA MIKA, KRZYSZTOF ŻYŁA

Effect of catechins and some food preservatives on the lipid emulsification of butter in the gastrointestinal tract simulating media

PAWEŁ NOWICKI, TADEUSZ SIKORA

Food hygiene and safety in the opinion of employees of one selected chain of bistro bars