Archive
1/2005 vol. 55
 
 

TRANSGLUTAMINASE - AN ENZYME GROUP OF EXTENDED METABOLIC AND APPLICATION POSSIBILITIES
Jerzy Kączkowski
Pol. J. Food Nutr. Sci. 2005;55(1):3–12
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MEAT QUALITY OF DANISH YORKSHIRE PORKERS AND THEIR HYBRIDS WITH POLISH LARGE WHITE PIGS.
Jerzy Kortz, Aneta Otolińska, Artur Rybarczyk, Tadeusz Karamucki, Wanda Natalczyk-Szymkowska
Pol. J. Food Nutr. Sci. 2005;55(1):13–16
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WATER RETENTION, SHEAR FORCE, AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING.
Tadeusz Kołczak, Krystyna Palka, Jerzy Łącki
Pol. J. Food Nutr. Sci. 2005;55(1):17–26
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SLAUGHTER VALUE AND MEAT QUALITY IN PIGS FED DIETS WITH DIFFERENT FEED ADDITIVES
Anna Rekiel, Martyna Batorska, Justyna Więcek, Maria Dziuba
Pol. J. Food Nutr. Sci. 2005;55(1):27–30
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QUALITY OF PORK WITH A DIFFERENT INTRAMUSCULAR FAT (IMF) CONTENT.
Tomasz Daszkiewicz, Tomasz Bąk, Jerzy Denaburski
Pol. J. Food Nutr. Sci. 2005;55(1):31–36
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PHENOLIC ACID CONTENTS IN FRUITS OF AUBERGINE (SOLANUM MELONGENA L.).
Radosław Kowalski, Grażyna Kowalska
Pol. J. Food Nutr. Sci. 2005;55(1):37–42
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CONFIRMING THE CHEMICAL STRUCTURE OF ANTIOXIDATIVE TRIHYDROXYFLAVONES FROM SCUTELLARIA BAICALENSIS USING MODERN SPECTROSCOPIC METHODS.
Ronald B. Pegg, Ryszard Amarowicz, Jan Oszmiański
Pol. J. Food Nutr. Sci. 2005;55(1):43–50
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COLOUR STANDARD AND HOMOGENOUS GROUPS OF DRIED CARROTS OF 34 COMMERCIAL VARIETIES.
Magdalena Zielińska, Piotr Zapotoczny, Marek Markowski
Pol. J. Food Nutr. Sci. 2005;55(1):51–56
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TEXTURE CHARACTERISTICS OF SELECTED CARROT VARIETIES FOR THE PROCESSING INDUSTRY.
Grażyna Budrewicz, Katarzyna Majewska, Eulalia Julita Borowska, Ryszard Zadernowski
Pol. J. Food Nutr. Sci. 2005;55(1):57–62
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PRESERVATION OF FLAVOUR COMPONENTS IN PARSLEY (PETROSELINUM CRISPUM) BY HEAT PUMP AND CABINET DRYING.
Wichuda Mangkoltriluk, George Srzednicki, John Craske
Pol. J. Food Nutr. Sci. 2005;55(1):63–66
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INFLUENCE OF EARLY SPRING FEEDING ON FATTY ACID LEVELS OF COW’S MILK.
Teresa Nałęcz-Tarwacka, Henryk Grodzki
Pol. J. Food Nutr. Sci. 2005;55(1):67–70
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FATTY ACID COMPOSITION OF ICE CREAMS INCLUDING TRANS ISOMERS.
Zofia Żegarska, Beata Paszczyk, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2005;55(1):71–74
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EFFECT OF PH ON THE SURFACE HYDROPHOBICITY OF PROTEINS FORMING AN ENZYMATIC GEL NETWORK IN UNHEATED AND HEATED SOLUTIONS OF MILK PROTEIN CONCENTRATES.
Alicja Żbikowska, Iwona Szerszunowicz, Bogdan Smyk
Pol. J. Food Nutr. Sci. 2005;55(1):75–78
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EFFECT OF HIGH PRESSURE ON MICROFLORA AND SENSORY CHARACTERISTICS OF YOGHURT.
Agnieszka Jankowska, Arnold Reps, Anna Proszek, Maria Krasowska
Pol. J. Food Nutr. Sci. 2005;55(1):79–84
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EVALUATION OF PREFERENCE AND CONSUMPTION FREQUENCY OF ALCOHOL-FREE AND ALCOHOLIC DRINKS AMOUNG YOUTH FROM SECONDARY SCHOOLS IN KONIN.
Ewa Flaczyk, Barbara Szczepaniak, Danuta Górecka
Pol. J. Food Nutr. Sci. 2005;55(1):85–90
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EFFECTS OF HEALTH-PROMOTING NUTRITIONAL EDUCATION AND CHANGE IN DIETARY HABITS ON VISCERAL FATTY TISSUE CONTENTS AND ON CONCENTRATIONS OF INSULIN AND CORTISOL IN MENOPAUSAL WOMEN.

Mariola Friedrich
Pol. J. Food Nutr. Sci. 2005;55(1):91–96
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PREFERENCES AND CONSUMPTION FREQUENCY OF MILK AND MILK PRODUCTS AMONG ADOLESCENTS AGED 13-15 YEARS AND THEIR MOTHERS.
Marzena Jeżewska-Zychowicz
Pol. J. Food Nutr. Sci. 2005;55(1):97–102
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