IWONA SZOT, TOMASZ LIPA, BOŻENA SOSNOWSKA

Blue honeysuckle – healthful properties of fruits and possibilities of their applications

DOROTA KLUSZCZYŃSKA, WANDA SOWIŃSKA

Effect of technological processes on content of bioactive substances in bilberry fruits

LUBOMIRA BRONIARZ-PRESS, JACEK RÓŻAŃSKI, SYLWIA RÓŻAŃSKA, JOANNA KMIECIK

Rheological properties of liquid surface layer in selected commercial beers

URSZULA K. RAFALSKA, ANNA KAMIŃSKA-DWÓRZNICKA

Effect of adding selected biopolymers on freezing parameters of model sucrose solution

ANNA CHLEBOWSKA-ŚMIGIEL, MAŁGORZATA GNIEWOSZ, JACEK WILCZAK, DARIUSZ KAMOLA

Effect of pullulan additive on growth and fermentation capacity of some selected bacteria of genus Lactobacillus

KAROL MIŃKOWSKI, ARTUR KALINOWSKI, ANNA KRUPSKA

Effect of seed preparation method and seed mass choking in expeller press on pressing parameters and quality characteristics of flax oil

KATARZYNA JANDA, AGATA MARKOWSKA-SZCZUPAK, ANTONI W. MORAWSKI

Effect of water activity and temperature on growth and lipolytic activity of Penicillium chrysogenum strains in liquid culture media with plant oils

JOLANTA TOMASZEWSKA-GRAS

Effect of milk fat cooling rate on crystallization process of triacylglycerols therein

ZYGMUNT LITWIŃCZUK, MONIKA KOWAL, JOANNA BARŁOWSKA

Basic chemical composition, proportion of fatty acids, and cholesterol content in milk of four breeds of cows used in the intensive husbandry technologies

IWONA CHWASTOWSKA-SIWIECKA, JOANNA KALINIEWICZ, JACEK KONDRATOWICZ, NATALIA SKIEPKO

Effect of deep-freeze storage time and thawing method on profile of fatty acids in intramuscular fat of rabbit meat

STANISŁAW WAJDA, JACEK KONDRATOWICZ, EWA BURCZYK, RAFAŁ WINARSKI

Slaughter value and quality of meat from beef carcasses classified to different conformation classes in EUROP system

PIOTR SZYMAŃSKI, DANUTA KOŁOŻYN-KRAJEWSKA

Effectiveness of bacterial strain of Staphylococcus carnosus ATCC-51365 in respect of reduction of nitrates(V) in meat

JUSTYNA LIBERA, ZBIGNIEW J. DOLATOWSKI

Effect of Lactobacillus acidophilus (Bauer) and Bifidobacterium bifidum on probiotic bacteria on changes in fat in dry-fermented meat products during storage

ANNA BAGNOWSKA, LUCJAN KRALA, AGNIESZKA NOWAK, JOANNA ORACZ

Antioxidant properties of chitosan in sausages without nitrate(III) added

WIESŁAWA GRZESIŃSKA, MARZENA TOMASZEWSKA, BEATA BILSKA, JOANNA TRAFIAŁEK

Optimizing determinants in selecting distribution system for hospital catering