Archive
1/2001 vol. 51
INSTRUMENTAL, SENSORY AND MICROBIOLOGICAL EVALUATION OF FLAVOURED PINTO BEAN (PHASEOLUS VULGARIS) EXTRUDATES.
Pol. J. Food Nutr. Sci. 2001;51(1):3–8
PROPERTIES OF STARCH-SUGAR-WATER SYSTEMS STUDIED BY DYNAMIC RHEOLOGICAL MEASUREMENTS.
Pol. J. Food Nutr. Sci. 2001;51(1):9–15
MICROENCAPSULATION OF FLAVOURS IN STARCH MATRIX BY COACERVATION METHOD.
Pol. J. Food Nutr. Sci. 2001;51(1):17–23
POLYPHENOL OXIDASE FROM GLIOCLADIUM VIRENS
Pol. J. Food Nutr. Sci. 2001;51(1):25–30
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY ANALYSIS OF REDUCED GLUTATHIONE IN BIOLOGICAL MATERIALS.
Pol. J. Food Nutr. Sci. 2001;51(1):31–35
EFFECT OF MINERAL SALTS ON THE THERMAL HOMOLYTIC DECOMPOSITION OF STARCH
Pol. J. Food Nutr. Sci. 2001;51(1):37–40
EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY
Pol. J. Food Nutr. Sci. 2001;51(1):41–44
ASSESSMENT OF LEAD AND CADMIUM INTAKE WITH FOOD RATIONS BY INHABITANTS OF SELECTED RURAL HOUSEHOLDS.
Pol. J. Food Nutr. Sci. 2001;51(1):45–48
EFFECT OF BIOPLEX-CU ON THE LEVEL OF BIOCHEMICAL INDICES OF TURKEY BLOOD.
Pol. J. Food Nutr. Sci. 2001;51(1):49–51
TOTAL MERCURY CONCENTRATIONS OF WILD EDIBLE MUSHROOMS OF THE BORECKA FOREST AND THE ADJACENT AREA.
Pol. J. Food Nutr. Sci. 2001;51(1):53–58
OPTIMISATION OF POTATO QUALITY IN CULINARY PROCESS.
Pol. J. Food Nutr. Sci. 2001;51(1):59–63
ESTIMATION OF ANTIOXIDATIVE ENZYMES OF THE RATS’ LIVERS REMAINING ON A DIET ENRICHED WITH NITRATES(V) AND VITAMIN E.
Pol. J. Food Nutr. Sci. 2001;51(1):65–68
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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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