KATARZYNA KAJAK-SIEMASZKO, KINGA BORUSZEWSKA, WIESŁAW PRZYBYLSKI

Genetic modifications of food derived from animals

MAREK ADAMSKI, JOANNA KUCHARSKA-GACA, JOANNA KUŹNIACKA, EMILIA KOWALSKA, RAFAŁ CZARNECKI

Effect of selected factors on slaughter yield and quality of goose meat

KRZYSZTOF KARPIESIUK, JANUSZ FALKOWSKI, BERNARD RAUBO, WOJCIECH KOZERA, DOROTA BUGNACKA

Effect of rearing system and feeding method of fatteners on their slaughter value and meat quality

MONIKA WEREŃSKA-SUDNIK, IWONA CHEŁMECKA, JANINA WOŁOSZYN, ANDRZEJ OKRUSZEK, GABRIELA HARAF, AGNIESZKA ORKUSZ

Effect of green tea powder added on quality of offal products stored under refrigeration

MAGDALENA A. OLSZEWSKA, ALEKSANDRA M. KOCOT, IWONA MOTUK, ŁUCJA ŁANIEWSKA-TROKENHEIM

Fluorescent staining method with use of LIVE/DEAD BacLight™ kit in studies on physiological state of Lactobacillus spp.

ALEKSANDRA SZYDŁOWSKA, DANUTA KOŁOŻYN-KRAJEWSKA

Effect of oligofructose as additive on selected distinguishing features of quality of probiotic fruit-tea sorbets

ANNA KONONIUK, ALEKSANDRA BOCIAN, MAŁGORZATA KARWOWSKA, TADEUSZ DRZAZGA

Species-specific protein markers as potential molecular tool for authenticity control of spelt products

MONIKA CIUBA, KINGA DZIADEK, EWELINA KUKIEŁKA, JAROSŁAW OCZKOWICZ, EWA PIĄTKOWSKA, TERESA LESZCZYŃSKA, ANETA KOPEĆ

Comparing basic chemical composition and contents of bioactive components in selected cultivars of garlic

EWA ŚNIEŻEK, MAGDALENA SZUMSKA, BEATA JANOSZKA

Assessing antioxidative properties of selected plant-based products in terms of their usability as additives to thermally treated high protein food

ROBERT SOCHA, CELINA HABRYKA, LESŁAW JUSZCZAK

Effect of propolis as additive on content of selected phenolic compounds and antioxidant activity of honey

SEBASTIAN BIAŁOSKURSKI

Consumers’ perception of selected criteria of food product innovation