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21
Year: 2006, Volume: 15/56, No 1s Special issue, p. 119–123 ;
4 1331
Authors: Grzegorz Lamparski, Gabriel Tobota, Agnieszka Troszyńska, Józef Fornal
Title: SENSORY QUALITY OF COMMERCIAL FULL FAT AND REDUCED FAT CHEESES
Keywords: cheese, chemical composition, sensory evaluation, quantitative descriptive analysis, hedonic assessment


22
Year: 2006, Volume: 15/56, No 1s Special issue, p. 125–129 ;
5 613
Authors: Jacek Leman, Tomasz Dołgań
Title: EFFECT OF ENVIRONMENTAL FACTORS AND PRESSURISATION ON EMULSIFYING PROPERTIES OF β-LACTOGLOBULIN PREPARATION
Keywords: β-lactoglobulin, emulsifying properties, environmental factors, high pressure, Sauter¢s diameter (dvs)


23
Year: 2006, Volume: 15/56, No 1s Special issue, p. 131–135 ;
4 1483
Authors: Joanna Michalak, Andrzej Kuncewicz, Elżbieta Gujska
Title: MONITORING SELECTED QUALITY INDICATORS OF POWDERED INFANT MILK FORMULAS
Keywords: infant milk formula, Maillard reaction, vitamins, HPLC


24
Year: 2006, Volume: 15/56, No 1s Special issue, p. 137–143 ;
4 775
Authors: Jan Miciński, Janusz Klupczyński
Title: CORRELATIONS BETWEEN POLYMORPHIC VARIANTS OF MILK PROTEINS, AND MILK YIELD AND CHEMICAL COMPOSITION IN BLACK-AND-WHITE AND JERSEY COWS
Keywords: lactation, polymorphism of milk proteins, fat, casein, lactose, dry matter


25
Year: 2006, Volume: 15/56, No 1s Special issue, p. 145–153 ;
63 813
Authors: Piotr Minkiewicz, Jerzy Dziuba, Małgorzata Darewicz, Dorota Nałęcz
Title: APPLICATION OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY ON-LINE WITH ULTRAVIOLET/VISIBLE SPECTROSCOPY IN FOOD SCIENCE
Keywords: UV/Vis spectroscopy, derivative spectroscopy, chemometrics, high-performance liquid chromatography, peptides, proteins


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