MAGDALENA OLSZEWSKA, ŁUCJA ŁANIEWSKA-TROKENHEIM

Responses of lactic acid bacteria to stress – VBNC state

JACEK KIJOWSKI, GRZEGORZ LEŚNIEROWSKI, RENATA CEGIELSKA-RADZIEJEWSKA

Chicken eggs: source of valuable bioactive components

TOMASZ SZABLEWSKI, EWA GORNOWICZ, KINGA STUPER-SZABLEWSKA, ANNA KACZMAREK, RENATA CEGIELSKA-RADZIEJEWSKA

Mineral composition of contents in table eggs from autochthonous hen breeds bred under ecological conditions

TOMASZ DASZKIEWICZ, MILENA WIĘCKOWSKA, DOROTA KUBIAK, NATALIA HNATYK, MILENA KOBA-KOWALCZYK

Quality profile of meat from different carcass cuts of roe deer (Capreolus capreolus L.) bucks hunter-harvested in north-east and south-east Poland

TADEUSZ SZMAŃKO, JUSTYNA GÓRECKA, JAKUB NIEDŹWIEDŹ, ADAM MALICKI

Chosen quality factors of sopocka tenderloins packaged unchilled (model research)

JOANNA MIAZEK, JAN MROCZEK

Effect of Gel-fat additive and time of sterilization on properties of model canned meat product

MAŁGORZATA WRONIAK, ANDRZEJ ANDERS, ARKADIUSZ SZTERK, RADOSŁAW SZYMCZAK

Effect of seed dehulling on sensory and physical-chemical quality and nutritional value of cold-pressed rapeseed oil

KATARZYNA KOZŁOWICZ, FRANCISZEK KLUZA, DARIUSZ GÓRAL

Effect of freezing method on drip loss and hardness of gelatine gels made in different environments

JULITA REGUŁA, ANNA GRAMZA-MICHAŁOWSKA

Nutritional value and glycemic index of cereal products with dried oyster mushroom (Pleurotus ostreatus) added

IWONA JASIŃSKA-KULIGOWSKA, MACIEJ KULIGOWSKI, PIOTR KOŁODZIEJCZYK, JAN MICHNIEWICZ

Effect of fermentation, extrusion and baking processes on content of fructans in rye products

ADAM KOPEĆ, ALDONA BAĆ

Effect of lupine flour addition on quality of triticale flour bread

JOANNA MILALA, MICHAŁ SÓJKA, KATARZYNA KRÓL, MARIA BUCZEK

Profile of chemical composition of Rosa pomifera ‚Karpatia’ fruits

ARKADIUSZ TELESIŃSKI, MONIKA GRZESZCZUK, DOROTA JADCZAK, GABRIELA WYSOCKA, MIROSŁAW ONYSZKO

Assessment of changes in content of nitrates(V) in selected spice herbs depending on their preservation method and storage time

IWONA KOWALCZUK, KRYSTYNA GUTKOWSKA, MARTA SAJDAKOWSKA, SYLWIA ŻAKOWSKABIEMANS, ANNA KOZŁOWSKA, ANNA OLEWNIK-MIKOŁAJEWSKA

Innovative consumer of food of animal origin

MAREK NOWAK, MACIEJ OZIEMBŁOWSKI, TADEUSZ TRZISZKA, HALINA BEŃ

Importance assessment of hard cheese features and place of purchasing it in opinions of consumers from the Netherlands, Germany, and Poland