Articles by Franciszek Świderski
Microbiological and Sensory Quality of Milk on the Domestic Market
Pol. J. Food Nutr. Sci. 2015;65(4):261–267
CHARACTERISTICS OF BIOCIDE PROPERTIES OF GARLIC AND ITS PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):59–62
POLYUNSATURATED FATTY ACID (N-3 AND N-6) AND ANTIOXIDANTS IN AVERAGE DIET OF WARSAW ADULT INHABITANTS.
Pol. J. Food Nutr. Sci. 2004;54(Special issue 2s):19–22
ANTIOXIDANT PROPERTIES OF TEA AND HERBAL INFUSIONS – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2010;60(1):33–35
POSSIBILITY OF BETA-GLUCAN FROM SPENT BREWER’S YEAST ADDITION TO YOGHURTS
Pol. J. Food Nutr. Sci. 2009;59(4):299–302
ASSESSMENT OF N-3 AND N-6 POLYUNSATURATED FATTY ACID INTAKE IN THE AVERAGE POLISH DIET.
Pol. J. Food Nutr. Sci. 2004;54(4):409–414
FRYING PERFORMANCE OF RAPESEED-PALM OIL BLENDS
Pol. J. Food Nutr. Sci. 2002;52(1):65–71
EFFECTS OF FISH OIL-ENRICHMENT OF SPREADABLE FATS ON THEIR QUALITY AND NUTRITIONAL VALUE
Pol. J. Food Nutr. Sci. 2001;51(4):61–66
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
XXIV Scientific Session of Young Researchers and VII International Session of Young Scientific Staff "Żywność – wczoraj, dziś i na zdrowe jutro"
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