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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
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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
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
Author Zbigniew Rzedzicki
Distribution of (1,3)(1,4)-Beta-D-Glucans in Grains of Polish Oat Cultivars and Lines (Avena sativa L.)
Pol. J. Food Nutr. Sci. 2016;66(1):51–56
Application of Grasspea Wholemeal in the Technology of White Bread Production.
Pol. J. Food Nutr. Sci. 2012;62(4):207–213
EFFECT OF EXTRUSION-COOKING PROCESS ON THE CHEMICAL COMPOSITION OF CORN-WHEAT EXTRUDATES, WITH PARTICULAR EMPHASIS ON DIETARY FIBRE FRACTIONS
Pol. J. Food Nutr. Sci. 2010;60(3):251–259
QUALITY OF WHEAT BREAKFAST CEREALS AVAILABLE ON THE POLISH MARKET
Pol. J. Food Nutr. Sci. 2008;58(3):307–312
A STUDY ON SELECTED ASSORTMENTS OF MULTI-CEREAL BREAKFAST CEREALS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):119–123
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