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Searching results: Found records: 11, (3 pages)
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1	Year: 2000, Volume: 9/50, No 3 , p. 3–8;
	Authors: Eliza Kostyra, Nina Baryłko-Pikielna, Andzej Borys
	Title: DIFFERENCES IN SENSORY PROFILES OF SMOKE PREPARATION AS AN EFFECT OF PROCESSING METHOD
	Keywords: liquid smoke preparations (LSP), processing methods, sensory evaluation
2	Year: 2000, Volume: 9/50, No 3 , p. 9–13;
	Authors: Renata Zawirska-Wojtasiak, Erwin Wąsowicz
	Title: ENANTIOMERIC COMPOSITION OF LIMONENE AND CARVONE IN SEEDS OF DILL AND CARAWAY GROWN IN POLAND
	Keywords: aroma, caraway, chiral gas chromatography, dill, enantiomers
3	Year: 2000, Volume: 9/50, No 3 , p. 15–20;
	Authors: Maria Trzcińska, Bogdan Sieliwanowicz, Regina Sawicka-Żukowska, Andzej Krakowiak, Barbara Jędrychowska, Viktoria Ajzenberga
	Title: SOME PROPERTIES OF LIPASE PREPARATION FROM RHIZOPUS COHNII
	Keywords: lipase, Rhizopus cohnii, lipase preparation
4	Year: 2000, Volume: 9/50, No 3 , p. 21–24;
	Authors: Ewa Makarska
	Title: THE ATTEMPT TO CONNECT THE GLUTENIN COMPOSITION WITH EVALUATION OF THE BAKING QUALITY OF WINTER TRITICALE GRAINS
	Keywords: triticale, high-molecular-weight subunits of glutenin, technological characteristics of flour
5	Year: 2000, Volume: 9/50, No 3 , p. 25–29;
	Authors: M. Hassanein, M. Anke, L. Hussein
	Title: DETERMINATION OF IODINE CONTENT IN TRADITIONAL EGYPTIAN FOODS BEFORE AND AFTER A SALT IODINATION PROGRAMME
	Keywords: salt iodination, potassium iodate, iodine analysis, iodine composition of Egyptian foods, estimated daily iodine intake
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