Archive
1/2000 vol. 50
EFFECT OF ENZYMATIC HYDROLYSIS ON THE EMULSIFYING AND FOAMING PROPERTIES OF MILK PROTEINS - A REVIEW.
Pol. J. Food Nutr. Sci. 2000;50(1):3–8
POSSIBILITY OF CONTROL OF THE METABOLISM OF PROPIONIC ACID BACTERIA BY DIFFERENT LEVELS OF NITROGEN COMPOUNDS.
Pol. J. Food Nutr. Sci. 2000;50(1):9–15
CHANGES IN SOME PHYSIC-CHEMICAL PROPERTIES OF STARCH GRANULES INDUCED BY HEATING AND MICROWAVE RADIATION.
Pol. J. Food Nutr. Sci. 2000;50(1):17–22
RELATIONSHIPS BETWEEN CALCIUM AND LEAD ON POMACE DIETARY FIBRE.
Pol. J. Food Nutr. Sci. 2000;50(1):23–28
COMPARISON OF RICE AND CORN COOKING CHARACTERISTICS BEFORE AND AFTER EXTRUSION
Pol. J. Food Nutr. Sci. 2000;50(1):29–34
POLYPHENOLIC COMPOUNDS OF PLUMS (PRUNUS DOMESTICA)
Pol. J. Food Nutr. Sci. 2000;50(1):35–38
EFFECT OF NON-ENZYMATIC GLYCATION ON BIOLOGICAL PROPERTIES OF MORPHICEPTIN.
Pol. J. Food Nutr. Sci. 2000;50(1):39–42
IMMOBILISATION OF THE PROTEOLYTIC ENZYME SYSTEM (CHYMOTRYPSIN-EXOPEPTIDASE) IN HIGH-MOLECULAR POLYSACCHARIDES.
Pol. J. Food Nutr. Sci. 2000;50(1):43–46
THE EFFECT OF SELECTED CRYOPROTECTANTS ON THE PROPERTIES OF FROZEN PORK.
Pol. J. Food Nutr. Sci. 2000;50(1):47–50
PREFERENCES AND CHOICE FACTORS FOR FATS AMONG FEMALE STUDENTS OF SOME POLISH UNIVERSITIES.
Pol. J. Food Nutr. Sci. 2000;50(1):51–55
EFFECT OF DIET WITH ADDED PECTIN ON RATS GIVEN SODIUM NITRITE.
Pol. J. Food Nutr. Sci. 2000;50(1):57–60
COMPARATIVE ANALYSIS OF THE INTAKE OF SELECTED NUTRIENTS PRESENT IN THE DAILY FOOD RATIONS OF THE WORKERS PAID AND UNPAID BY THE GOVERNMENT
Juliusz Przysławski, Henryk Gertig, Izabela Bolesławska, Grażyna Duda, Małgorzata Maruszewska, Jacek Nowak
Pol. J. Food Nutr. Sci. 2000;50(1):61–66
AN ASSESSMENT OF INTAKE OF NITRATES AND NITRITES WITH DAILY FOOD RATIONS BY SELECTED RURAL INHABITANTS
Pol. J. Food Nutr. Sci. 2000;50(1):67–70
Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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