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1
Year: 2000, Volume: 9/50, No 3 , p. 3–8 ;
11
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 ;
12
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 ;
8
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 ;
7
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 ;
12
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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