| No 1 (42), 2005 | ||
| MARZENA NOWAK: The role of calpains in the meat tenderization process | summary | full text in Polish |
| ANNA KACZMAREK, JAN ZABIELSKI, PIOTR ZIELONKA: Predicting the effect of smoking conditions on the growth of Listeria monocytogenes and Escherichia coli O157:H7 in raw meat products | summary | full text in Polish |
| KRZYSZTOF PUDYSZAK, JANUSZ POMIANOWSKI, TERESA MAJEWSKA: Slaughter value and meat quality of guinea fowls slaughtered at a different age | summary | full text in Polish |
| GRAŻYNA LEWANDOWICZ, KRYSTYNA PROCHASKA, WŁODZIMIERZ GRAJEK, WOJCIECH KRZYŻANIAK, ANGELIKA MAJCHRZAK, TADEUSZ CIAPA: functional properties of maltodextrines in emulsion systems | summary | full text in Polish |
| WOJCIECH KRZYŻANIAK, TOMASZ JANKOWSKI, WŁODZIMIERZ GRAJEK: Optimization of the enzymatic hydrolysis of potato starch combined with extrusion | summary | full text in Polish |
| GRAŻYNA GOŁUBOWSKA, GRAŻYNA LISIŃSKA: Changes in the content of pectic substances and in texture of potatoes during the production of french fries | summary | full text in Polish |
| GRAŻYNA CICHOSZ, JERZY SZPENDOWSKI, MAŁGORZATA KOSEK: The technological usefulness of mesophilic lactic streptococci starters depending on the propagation conditions | summary | full text in Polish |
| KATARZYNA CZACZYK, ANNA OLEJNIK, PATRYK MIĘŻAŁ, WŁODZIMIERZ GRAJEK: searching for simple models to study the adhesion of probiotic bacteria | summary | full text in Polish |
| ELŻBIETA DŁUŻEWSKA, KAMILA LICHOCKA: Effect of selected flavours and emulsifiers on stability of beverage emulsions | summary | full text in Polish |
| WIESŁAW WZOREK, SYLWIA BONIN, ARKADIUSZ BASIAK: An attempt to apply chitosan in a dissolved form to stabilize wines | summary | full text in Polish |
| PIOTR ZAPOTOCZNY, MAGDALENA ZIELIŃSKA: Discussion about a measurement of colour of carrot | summary | full text in Polish |