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No 3
(44), 2005 |
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MARIUSZ ROSIŃSKI, DOROTA
PIASECKA-KWIATKOWSKA, JERZY R. WARCHALEWSKI: The review of protein
separation and purification methods appearing useful in research and
food analysis |
summary |
full text in Polish |
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KONRAD ACHREMOWICZ,
KATARZYNA SZARY-SWORST: Polyunsaturated fatty acids as human health
improvers |
summary |
full text in Polish |
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JERZY SZPENDOWSKI, JAN
KŁOBUKOWSKI, ELŻBIETA PROKOP: The effect of calcium chloride added to
milk and milk heating on the chemical composition of cottage cheeses |
summary |
full text in Polish |
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EWA STASIUK, PIOTR
PRZYBYŁOWSKI: The impact of a modified method with
kno3
applied on the sensory and microbiological features of ripening rennet
cheeses |
summary |
full text in Polish |
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DOROTA GUMUL, JAROSŁAW KORUS,
BOHDAN ACHREMOWICZ: Parameters of the extrusion process and the content
of non-starch polysaccharides and the antioxidant activity of rye bran |
summary |
full text in Polish |
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ZBIGNIEW RZEDZICKI,
MAŁGORZATA KASPRZAK: The effect of thermoplastic treatment temperature
on some selected physical properties of extrudates with everlasting pea
whole grain meal added (Lathyrus sativus) |
summary |
full text in Polish |
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BOŻENA BORYCKA: Binding of
the copper, zinc and iron ions to dietary fibre from black currant
pomace |
summary |
full text in Polish |
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MAŁGORZATA PIECYK, MIROSŁAWA
KLEPACKA, ELWIRA WOROBIEJ: The content of trypsin inhibitors,
oligosccharides, and phytic acid in the bean seed (Phaseolus vulgaris)
preparations obtained by crystallization and classical isolation |
summary |
full text in Polish |
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ANDRZEJ TYBURCY, EWELINA
TOSZEK, ANETA CEGIEŁKA: The comparison between the raw material
composition of chemical characteristics of poultry and pork frankfurters
offered for retail sales on the Warsaw market |
summary |
full text in Polish |
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JAROSŁAWA RUTKOWSKA, ANNA
ŻBIKOWSKA: Possibilities of applying liquid margarines to produce sponge
cakes |
summary |
full text in Polish |
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KAMILA MYSZKA, WOJCIECH
BIAŁAS, KATARZYNA CZACZYK: The kinetics of bacterial biofilm formation
on some technical materials depending on the availability of nutrients |
summary |
full text in Polish |
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