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Editorial Policies
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For Reviewers
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Plagiarism
Informed Consent Policy
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Corrections, Retractions and Expressions of Concern
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News
New IMPACT FACTOR
Volume 70 Authors' Index
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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
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
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
September 2024 issue has just been published
December 2024 issue is now available on-line
Copyright License change and on-line edition
March 2025 issue is available on-line
Volume 74's Reviewers' Index
Our new CiteScore 2024
June 2025 issue is available on-line
Author Włodzimierz Dolata
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY ATTRIBUTES OF FINELY COMMINUTED SAUSAGES. PART II. POTATO FIBER AND BRAN PREPARATION
Pol. J. Food Nutr. Sci. 2007;57(4):421-425
WHEAT FIBRE PREPARATION WF 400 LC AS A FACTOR AFFECTING THE RHEOLOGICAL PROPERTIES OF BATTER USED FOR FRANKFURTER-TYPE SAUSAGES MANUFACTURED UNDER INDUSTRIAL CONDITIONS
Pol. J. Food Nutr. Sci. 2007;57(3):289-294
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Pol. J. Food Nutr. Sci. 2005;55(3):309-314
EFFECT OF THE SELECTED TECHNICAL PARAMETERS OF CHOPPING PROCESS ON SENSORY PROPERTIES OF TEXTURE OF MODEL MEAT PRODUCT.
Pol. J. Food Nutr. Sci. 2002;52(1):55-60
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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