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