DOROTA PIETRZAK

Prospects for using high pressure technologies in manufacturing convenience food from poultry meat

JOANNA ŻOCHOWSKA-KUJAWSKA, KAZIMIERZ LACHOWICZ, MAŁGORZATA SOBCZAK, LESZEK GAJOWIECKI, MAREK KOTOWICZ, ARKADIUSZ ŻYCH, BARBARA ORYL

Utilizing meat from wild boars to produce finely omminuted model sausages with varying amounts of ater and fat added

ELŻBIETA HOROSZEWICZ, KRYSTYNA PIENIAK-LENDZION, ROMAN NIEDZIÓŁKA

Fattening performance and slaughter value of goat kids fed flax seed-supplemented feed

IZABELA DMYTRÓW, ANNA MITUNIEWICZ-MAŁEK, KRZYSZTOF DMYTRÓW

Physicochemical and sensory features of acid curd cheese (tvarog) produced from goat’s milk and mixture of cow’s and goat’s milk

JERZY SZPENDOWSKI, EMIL SZYMAŃSKI, BOGUSŁAW STANIEWSKI, KRZYSZTOF BOHDZIEWICZ

Physicochemical and functional properties of caseinates produced by tank and extrusion methods

KINGA TOPOLSKA, EWA CIEŚLIK, ANGELIKA BODZIOCH, ELŻBIETA GRZYCH-TULEJA

Milk and milk product preferences of secondary school (gymnasium) children in the province of Małopolska

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

Dietary fibre fractions in cornelian cherry fruit (Cornus mas L.)

BOŻENA BORYCKA

Binding cadmium and lead using natural polysaccharide fibres from some fruit and vegetable wastes

IZABELA PRZETACZEK-ROŻNOWSKA, TERESA FORTUNA

Effect of microwave irradiation on selected properties of potato maltodextrins

MONIKA RADZYMIŃSKA, DOMINIKA JAKUBOWSKA, STEFAN S. SMOCZYŃSKI

Perception of foreign compounds in food as health threat agent