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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
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Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Author Iwona Szerszunowicz
REPRODUCIBILITY OF TWO-DIMENSIONAL ELECTROPHORESIS GEL IMAGES OF PEA (PISUM SATIVUM L.) SEED PROTEINS EVALUATED USING SCATTER PLOTS
Pol. J. Food Nutr. Sci. 2009;59(2):141–144
EFFECT OF PH ON THE SURFACE HYDROPHOBICITY OF PROTEINS FORMING AN ENZYMATIC GEL NETWORK IN UNHEATED AND HEATED SOLUTIONS OF MILK PROTEIN CONCENTRATES.
Pol. J. Food Nutr. Sci. 2005;55(1):75–78
EFFECT OF HEATING THE SOLUTIONS OF MILK PROTEIN CONCENTRATE ON THE COMPOSITION OF PROTEINS, CA AND P IN A GEL NETWORK AFTER RENNET AND ACID-RENNET COAGULATION.
Pol. J. Food Nutr. Sci. 2003;53(2):37–41
EFFECT OF HEATING MILK PROTEIN CONCENTRATE ON ENZYMATIC COAGULATION PHASE.
Pol. J. Food Nutr. Sci. 2002;52(4):23–27
EFFECT OF WHEY ADDITION TO MILK ON FUNCTIONAL PROPERTIES OF ITS POWDER.
Pol. J. Food Nutr. Sci. 1999;49(4):39–48
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