ANITA KUKUŁOWICZ, MICHALINA BLASZKE, JAKUB KUKUŁOWICZ

Microbiological safety of plant-based and traditional sausage products: comparative analysis of selected foodborne pathogens

ANNA ŁEPECKA, DOROTA ZIELIŃSKA, DANUTA KOŁOŻYN-KRAJEWSKA

Fermented organic meat products as a source of beneficial microbes – industrial case study

MAGDALENA SURMA, ANNA SADOWSKA-ROCIEK, AGNIESZKA ZELEK

Functional food – state of the art analysis

ANNA PLATTA, ANNA MIKULEC, MONIKA RADZYMIŃSKA, GRZEGORZ SUWAŁA

Values in the choice of functional foods – studies of selected consumer-related quality attributes

ANASTASIIA S. KONOVALENKO, NATALIA V. KUKINA, YURII I. YAREMKO, VITALII V. KOVALOV, ANTON I. NEKLESA

Competitiveness of Ukrainian food industry enterprises: industrialization, persistent transformation and European integration

ROBERT GAJDA, EWA RACZKOWSKA, MAŁGORZATA I. SOBIESZCZAŃSKA, MALGORZATA A. JAROSSOVÁ

The importance of food security and socio-economic status in the differentiation of sustainable and health-promoting eating behaviours of older people

BEGIMAI ABDRAEVA, MUKARAMA MUSULMANOVA

Whey valorization opportunities in Kyrgyzstan: applicability of circular economy practices

ZAKI TUBESHA

A pilot study on the physicochemical properties and quality indicators of honey in Hebron governorate, Palestine