Archive
1/2004 vol. 54
THE APPLICATION OF LIPASES IN MODIFYING THE COMPOSITION, STRUCTURE AND PROPERTIES OF LIPIDS.
Pol. J. Food Nutr. Sci. 2004;54(1):3–10
COURSE PREDICTION OF DRYING CURVE OF PARSLEY ROOT PARTICLES UNDER CONDITIONS OF NATURAL CONVECTION.
Pol. J. Food Nutr. Sci. 2004;54(1):11–19
PERSPECTIVES OF LINSEED UTILISATION IN BAKING.
Pol. J. Food Nutr. Sci. 2004;54(1):21–27
INFLUENCE OF KERNEL SIZE ON GRINDING PROCESS OF WHEAT AT RESPECTIVE GRINDING STAGES.
Pol. J. Food Nutr. Sci. 2004;54(1):29–33
BROMOCRESOLE PURPLE INDEX IN ESTIMATING THE INFLUENCE OF MICROWAVE PROCESSING ON TRYPSIN INHIBITOR ACTIVITY OF SOYBEANS.
Pol. J. Food Nutr. Sci. 2004;54(1):35–39
COMPARATIVE STUDY OF THE ENZYMATIC METHOD FOR DETERMINATION OF VITAMIN C WITH ROUTINE METHODS ACCORDING TO ISO.
Pol. J. Food Nutr. Sci. 2004;54(1):41–46
FUMARIC ACID PRODUCTION BY RHIZPOUS NIGRICANS AND RHIZOPUS ORYZAE USING APPLE JUICE.
Pol. J. Food Nutr. Sci. 2004;54(1):47–50
TANNINS FROM DIFFERENT FOODSTUFFS AS TRYPSIN INHIBITORS.
Pol. J. Food Nutr. Sci. 2004;54(1):51–55
STRUCTURE AND HARDNESS OF SELECTED MUSCLES IN YOUNG BULLS.
Pol. J. Food Nutr. Sci. 2004;54(1):57–63
CHEMICAL COMPOSITION AND SENSORY TRAITS OF MEAT OF FATTENERS FED WITH MIXTURES CONTAINING CORN OIL WITHOUT AND WITH THE ADDITION OF α-TOCOPHEROL ACETATE.
Pol. J. Food Nutr. Sci. 2004;54(1):65–69
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
Pol. J. Food Nutr. Sci. 2004;54(1):71–73
COMPARISON OF TEXTURE AND STRUCTURE OF SELECTED MUSCLES OF PIGLETS AND WILD BOAR JUVENILES.
Pol. J. Food Nutr. Sci. 2004;54(1):75–79
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