Archive
1/2001 vol. 51
 
 

INSTRUMENTAL, SENSORY AND MICROBIOLOGICAL EVALUATION OF FLAVOURED PINTO BEAN (PHASEOLUS VULGARIS) EXTRUDATES.
Elżbieta Gujska, Wanda Duszkiewicz-Reinhard, Khalil Khan
Pol. J. Food Nutr. Sci. 2001;51(1):3–8
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PROPERTIES OF STARCH-SUGAR-WATER SYSTEMS STUDIED BY DYNAMIC RHEOLOGICAL MEASUREMENTS.
Marek Sikora
Pol. J. Food Nutr. Sci. 2001;51(1):9–15
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MICROENCAPSULATION OF FLAVOURS IN STARCH MATRIX BY COACERVATION METHOD.
Jarosław Korus
Pol. J. Food Nutr. Sci. 2001;51(1):17–23
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POLYPHENOL OXIDASE FROM GLIOCLADIUM VIRENS
Aurelia G. Hałasińska, Maria Trzcińska, Bogdan Sieliwanowicz
Pol. J. Food Nutr. Sci. 2001;51(1):25–30
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HIGH PERFORMANCE LIQUID CHROMATOGRAPHY ANALYSIS OF REDUCED GLUTATHIONE IN BIOLOGICAL MATERIALS.
Kenneth O. Udeh, Bohdan Achremowicz
Pol. J. Food Nutr. Sci. 2001;51(1):31–35
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EFFECT OF MINERAL SALTS ON THE THERMAL HOMOLYTIC DECOMPOSITION OF STARCH
Wojciech Ciesielski, Jacek J. Kozioł, Piotr Tomasik
Pol. J. Food Nutr. Sci. 2001;51(1):37–40
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EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY

Jacek Kondratowicz, Tomasz Bąk
Pol. J. Food Nutr. Sci. 2001;51(1):41–44
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ASSESSMENT OF LEAD AND CADMIUM INTAKE WITH FOOD RATIONS BY INHABITANTS OF SELECTED RURAL HOUSEHOLDS.
Teresa Leszczyńska, Florian Gambuś
Pol. J. Food Nutr. Sci. 2001;51(1):45–48
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EFFECT OF BIOPLEX-CU ON THE LEVEL OF BIOCHEMICAL INDICES OF TURKEY BLOOD.
Bogusław Makarski, Antoni Polonis
Pol. J. Food Nutr. Sci. 2001;51(1):49–51
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TOTAL MERCURY CONCENTRATIONS OF WILD EDIBLE MUSHROOMS OF THE BORECKA FOREST AND THE ADJACENT AREA.
Jerzy Falandysz, Ewa Monkiewicz, Katarzyna Klawikowska, Magdalena Gucia
Pol. J. Food Nutr. Sci. 2001;51(1):53–58
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OPTIMISATION OF POTATO QUALITY IN CULINARY PROCESS.
Barabara Gołaszewska, Stanisław Zalewski
Pol. J. Food Nutr. Sci. 2001;51(1):59–63
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ESTIMATION OF ANTIOXIDATIVE ENZYMES OF THE RATS’ LIVERS REMAINING ON A DIET ENRICHED WITH NITRATES(V) AND VITAMIN E.
Ewa Kusz, Maria Wardas, Małgorzata Stec, Bożena Radwańska-Wala, Andzej Manowski
Pol. J. Food Nutr. Sci. 2001;51(1):65–68
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