BOGDAN JANICKI, MATEUSZ BUZAŁA

Effect of collagen on technological quality of meat

DOROTA PIETRZAK, MONIKA MICHALCZUK, JAN NIEMIEC, JAN MROCZEK, LECH ADAMCZAK, MONIKA ŁUKASIEWICZ

Comparison of selected quality attributes of meat originating from fast- and slow growing chickens

ADAM WIĘK, KATARZYNA TKACZ, RYSZARD ŻYWICA

Content of polycyclic aromatic hydrocarbons (pahs) in grilled meat products depending on fat content in raw material

HALINA SIECZKOWSKA, KATARZYNA ANTOSIK, ELŻBIETA KRZĘCIO-NIECZYPORUK, ANDRZEJ ZYBERT, MARIA KOĆWIN-PODSIADŁA

Usefulness of selected parameters determined 45 minutes post mortem in Longissimus lumborum muscle to evaluate pork quality

URSZULA TRIL, ANNA M. SALEJDA, GRAŻYNA KRASNOWSKA

Applying egg protein hydrolysates to production of model processed meat products

JOLANTA CALIK

Changes in quality traits of eggs from yellowleg partridge (Ż-33) laying hens depending on storage conditions of eggs

BARTOSZ SOŁOWIEJ

Effect of whey preparations on adhesiveness of processed cheese analogues to different packaging materials

WALDEMAR GUSTAW, BARTOSZ SOŁOWIEJ, EWA JABŁOŃSKA-RYŚ, MARTA ZALEWSKA-KORONA

Selected rheological properties of aqueous caseinate – polysaccharides dispersions

ANNA DANKOWSKA, MARIA MAŁECKA, WOJCIECH KOWALEWSKI

Utilization of synchronous fluorescence spectroscopy to detect adulteration of olive oil

MICHALINA ADASZYŃSKA, MARIA SWARCEWICZ, AGATA MARKOWSKA-SZCZUPAK, DOROTA JADCZAK

Chemical composition and antimicrobial properties of essential oil and extract from ‘Asia’ Peppermint cultivar

GRAŻYNA GOZDECKA, BŁAŻEJ DOMOWICZ

Profile of acoustic properties of potato chips depending on mechanical test type used

HANNA ŚMIGIELSKA, JACEK LEWANDOWICZ, JOANNA LE THANH-BLICHARZ

Effect of type 4 resistant starch on colour and rheological properties of tomato ketchup

AGNIESZKA CIURZYŃSKA, ANDRZEJ LENART

Effect of blanching and method of freezing on selected properties of freeze-dried pumpkin

GRZEGORZ ZAGUŁA, CZESŁAW PUCHALSKI

Changes in glucose and fructose in apples exposed to constant and slowly changing magnetic fields

PIOTR KAFEL, PAWEŁ NOWICKI, TADEUSZ SIKORA

Planning in integration of management systems in food sector enterprises