Articles by Józef Korczak
OXIDATION OF LIPIDS IN FOOD
Erwin Wąsowicz, Anna Gramza, Marzanna Hęś, Henryk H. Jeleń, Józef Korczak, Maria Małecka, Sylwia Mildner-Szkudlarz, Magdalena Rudzińska, Urszula Samotyja, Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):87–100
CHANGES OF LIPID OXIDATION DEGREES AND THEIR INFLUENCE ON PROTEIN NUTRITIVE VALUE OF FROZEN MEAT PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(3):323–328
A COMPARISON OF HUMAN AND ELECTRONIC NOSE RESPONSES TO FLAVOUR OF VARIOUS FOOD PRODUCTS OF DIFFERENT DEGREE OF LIPIDS OXIDATION
Pol. J. Food Nutr. Sci. 2007;57(2):195–202
CHANGES IN PHYTOSTEROLS AND THEIR OXIDATION PRODUCTS DURING FRYING OF FRENCH FRIES IN RAPESEED OIL
Pol. J. Food Nutr. Sci. 2005;55(4):381–387
TEA POLYPHENOLS – THEIR ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY
Pol. J. Food Nutr. Sci. 2005;55(3):219–235
ADSORPTION OF BILE ACIDS AND CHOLESTEROL BY DRY GRAIN LEGUME SEEDS.
Pol. J. Food Nutr. Sci. 2003;53(1):69–73
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