Articles by Beata Paszczyk
 

CONTENT OF CIS 9 TRANS 11 C18:2 ACID (CLA) AND TRANS ISOMERS OF C18:1 ACID IN YOGHURTS AND BIOYOGHURTS
Beata Paszczyk, Zofia Żegarska, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):169–172
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Fatty Acid Profile of Muscles of Freshwater Fish from Olsztyn Markets
Joanna Łuczyńska, Beata Paszczyk, Zbigniew Borejszo, Łukasz Tarkowski
Pol. J. Food Nutr. Sci. 2012;62(1):51–55
DOI: https://doi.org/10.2478/v10222-011-0039-z
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FATTY ACID COMPOSITION, INCLUDING TRANS ISOMERS, IN FATS OF MILK DESSERTS

Beata Paszczyk, Zbigniew Borejszo, Magdalena Majewska
Pol. J. Food Nutr. Sci. 2010;60(3):225–230
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ANNUAL CHANGES IN THE CONTENT OF UNSATURATED FATTY ACIDS WITH 18 CARBON ATOMS, INCLUDING CIS9TRANS11 C18:2 (CLA) ACID, IN MILK FAT
Zofia Żegarska, Beata Paszczyk, Ryszard Rafałowski, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2006;56(4):409–414
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FATTY ACID COMPOSITION OF ICE CREAMS INCLUDING TRANS ISOMERS.
Zofia Żegarska, Beata Paszczyk, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2005;55(1):71–74
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FATTY ACID COMPOSITION WITH EMPHASIS ON TRANS C18:1 ISOMERS OF MILK FAT FROM LOWLAND BLACK-AND-WHITE AND POLISH RED COWS
Zofia Żegarska, Jan Jaworski, Beata Paszczyk, Jan Charkiewicz, Zbnigniew Borejszo
Pol. J. Food Nutr. Sci. 2001;51(4):41–44
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