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No 2
(43), 2005 |
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BOGUSŁAW KRÓL, ROBERT
KLEWICKI: Production of fructooligosaccharides (FOS) concentrations with
various contents of oligomers using enzymatic bioconversion of
saccharose |
summary |
full text in Polish |
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SŁAWOMIR PIETRZYK, TERESA
FORTUNA: Impact of starch type and its oxidation conditions on
retrogradation properties |
summary |
full text in Polish |
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ALICJA KAWKA, AGNIESZKA
LICZBAŃSKA, JUSTYNA ŁAPA: The effects of wholegrain barley flour and
selected technological additives on the quality of wheat-barley bread |
summary |
full text in Polish |
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MAŁGORZATA DAREWICZ, JERZY
DZIUBA: The structure of milk proteins versus their functional
properties |
summary |
full text in Polish |
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MARIA WALCZYCKA: Methods to
inhibit and prevent the growth of Listeria monocytogenes in meat
products |
summary |
full text in Polish |
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GRAŻYNA KRASNOWSKA, BEATA
SOBKÓW, MARZENA DĄBROWSKA, MAŁGORZATA PELC: Determination of the
usefulness of selected enzymatic preparations to improve the quality of
beef |
summary |
full text in Polish |
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MONIKA KORDOWSKA-WIATER,
BEATA ŁUKASIEWICZ: Impact of packaging methods on the microbiological
quality of Pâtés |
summary |
full text in Polish |
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ELIZA GRUCZYŃSKA, EMILIA
FASZCZA, PIOTR KOCZOŃ, BOLESŁAW KOWALSKI: Determination of fat and water
contents in mayonnaise by Fourier transform infrared spectroscopy |
summary |
full text in Polish |
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DOROTA MARTYSIAK-ŻUROWSKA,
ANDRZEJ STOŁYHWO: Health impairing tri-unsaturated fatty acids in the
infant formulas |
summary |
full text in Polish |
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MONIKA RADZYMIŃSKA, ZBIGNIEW
BOREJSZO, STEFAN S. SMOCZYŃSKI, MAŁGORZATA KURZYŃSKA: The composition of
fatty acids in daily meals eaten by children, pupils and students |
summary |
full text in Polish |
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HANNA HABEROWA, ANNA
RACZYŃSKA-CABAJ, KLAUDIUSZ GRAJCAR: The effect of enriching brewer’s
yeast with magnesium on its fermentation activity |
summary |
full text in Polish |
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