| No 3 (40), 2004 | ||
| AGNIESZKA POŁOM, NINA BARYŁKO-PIKIELNA: The analysis of factors determining preferences of Polish pork consumers | summary | full text in Polish |
| RAFAŁ WINARSKI, STANISŁAW WAJDA, KAROL BORZUTA: Assessment of the tissue composition of pig carcasses dissected according to methods as indicated by the EU regulations | summary | full text in Polish |
| PIOTR KONIECZNY, RYSZARD KOWALSKI, JAN PYRCZ: Selected quality properties of dried beef meat snacks | summary | full text in Polish |
| PRZEMYSŁAW RATAJCZAK, WOJCIECH BIAŁAS, RADOSŁAW DEMBCZYŃSKI, WŁODZIMIERZ GRAJEK, TOMASZ JANKOWSKI: An aqueous two-phase extraction of lysozyme from egg white | summary | full text in Polish |
| ANNA DEMCZUK, WŁODZIMIERZ BEDNARSKI, JADWIGA KOWALEWSKA-PIONTAS, JUSTYNA GÓRSKA: Oligosaccharide-enriched milk permeates after ultrafiltration and their application in the production of yoghurt | summary | full text in Polish |
| WANDA KUDEŁKA, MAŁGORZATA MARZEC: The students’ preferences for consuming fermented milk drinks | summary | full text in Polish |
| AGNIESZKA WOJTYŚ, TOMASZ JANKOWSKI: The effect of temperature on the permeation ate of some selected essential oils into baker’s yeast cells | summary | full text in Polish |
| BARBARA BARANIAK, MAŁGORZATA NIEZABITOWSKA, HELENA PORZUCEK: The content of total protein, trypsin inhibitor, and stachyose in protein preparations coagulated from pea flour by various methods | summary | full text in Polish |
| MIROSŁAW FIK, AGNIESZKA ZAWIŚLAK: Antioxidant activity of some selected teas – a comparison | summary | full text in Polish |
| ANNA PĘKSA, AGNIESZKA KITA, TOMASZ ZIĘBA: Selected properties of fried potato snacks with various contents of dietary fiber added to semi-products | summary | full text in Polish |
| AGNIESZKA WIKIERA: The effect of selected pectinase and phosphatase preparations on the phytate degradation in feeds digested using an in vitro procedure | summary | full text in Polish |
| J. JURIKOVA, M. KALACOVA, P. GRAMETBAUER: Heavy metal contents (lead and cadmium) in sets of courses served in military university dinning hall in the Czech Republic | summary | full text in Polish |