Archive
1/2004 vol. 54
 
 

THE APPLICATION OF LIPASES IN MODIFYING THE COMPOSITION, STRUCTURE AND PROPERTIES OF LIPIDS.

Marek Adamczak
Pol. J. Food Nutr. Sci. 2004;54(1):3–10
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COURSE PREDICTION OF DRYING CURVE OF PARSLEY ROOT PARTICLES UNDER CONDITIONS OF NATURAL CONVECTION.
Krzysztof Górnicki, Agnieszka Kaleta
Pol. J. Food Nutr. Sci. 2004;54(1):11–19
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PERSPECTIVES OF LINSEED UTILISATION IN BAKING.
Halina Gambuś, Anna Mikulec, Florian Gambuś, Paweł Pisulewski
Pol. J. Food Nutr. Sci. 2004;54(1):21–27
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INFLUENCE OF KERNEL SIZE ON GRINDING PROCESS OF WHEAT AT RESPECTIVE GRINDING STAGES.

Dariusz Dziki, Janusz Laskowski
Pol. J. Food Nutr. Sci. 2004;54(1):29–33
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BROMOCRESOLE PURPLE INDEX IN ESTIMATING THE INFLUENCE OF MICROWAVE PROCESSING ON TRYPSIN INHIBITOR ACTIVITY OF SOYBEANS.
Marek Szmigielski
Pol. J. Food Nutr. Sci. 2004;54(1):35–39
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COMPARATIVE STUDY OF THE ENZYMATIC METHOD FOR DETERMINATION OF VITAMIN C WITH ROUTINE METHODS ACCORDING TO ISO.
Joanna Danielczuk, Robert Pietrzykowski, Wojciech Zieliński
Pol. J. Food Nutr. Sci. 2004;54(1):41–46
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FUMARIC ACID PRODUCTION BY RHIZPOUS NIGRICANS AND RHIZOPUS ORYZAE USING APPLE JUICE.

Eugenia Podgórska, Małgorzata Kasprzak, Dominik Szwajgier
Pol. J. Food Nutr. Sci. 2004;54(1):47–50
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TANNINS FROM DIFFERENT FOODSTUFFS AS TRYPSIN INHIBITORS.

Jadwiga Łoś, Anna Podsędek
Pol. J. Food Nutr. Sci. 2004;54(1):51–55
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STRUCTURE AND HARDNESS OF SELECTED MUSCLES IN YOUNG BULLS.

Barbara Oryl
Pol. J. Food Nutr. Sci. 2004;54(1):57–63
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CHEMICAL COMPOSITION AND SENSORY TRAITS OF MEAT OF FATTENERS FED WITH MIXTURES CONTAINING CORN OIL WITHOUT AND WITH THE ADDITION OF α-TOCOPHEROL ACETATE.
Marek Pieszka, Tadeusz Barowicz, Mariusz Pietras, Władysław Migdał, Władysław Kędzior
Pol. J. Food Nutr. Sci. 2004;54(1):65–69
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EFFECT OF THE FAT TYPE ALTERATION IN FEED DURING THE FINAL FATTENING PERIOD ON FATTY ACID COMPOSITION IN LOINS OF FATTENERS SLAUGHTERED AT DIFFERENT BODY WEIGHTS
Józef Koczanowski, Franciszek Borowiec, Władysław Migdał, Czesław Klocek
Pol. J. Food Nutr. Sci. 2004;54(1):71–73
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COMPARISON OF TEXTURE AND STRUCTURE OF SELECTED MUSCLES OF PIGLETS AND WILD BOAR JUVENILES.

Kazimierz Lachowicz, Joanna Żochowska, Małgorzata Sobczak
Pol. J. Food Nutr. Sci. 2004;54(1):75–79
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DETERMINATION OF FOOD PROTEIN QUALITY BY A NEW BIOLOGICAL APPROACH. I. BIOLOGICAL VALUE (BV) OF PEA PROTEIN AND EFFECT OF SYNTHETIC AMINO ACID SUPPLEMENTS DESIGNED TO ACHIEVE ITS MAXIMUM.
Mirosław Pysz, Paweł M. Pisulewski
Pol. J. Food Nutr. Sci. 2004;54(1):81–86
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CHARACTERISTICS OF STUDENTS EATING HABITS WITH THE SEPARATION OF THE NUTRITIONAL MODELS USING ADVANCED STATISTICAL ANALYSIS METHODS.
Lidia Wądołowska, Roman Cichon, Małgorzata A. Słowińska, Ewa Szymelfejnik
Pol. J. Food Nutr. Sci. 2004;54(1):87–98
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