Archive
2/1999 vol. 49
MEASUREMENT OF TOTAL ANTIOXIDANT CAPACITY
Pol. J. Food Nutr. Sci. 1999;49(2):147–158
EFFECT OF DRYING MODE AND STORAGE ON RHEOLOGICAL PROPERTIES OF DRIED ONION
Pol. J. Food Nutr. Sci. 1999;49(2):159–168
RHEOLOGICAL CHARACTERISTICS OF SELECTED PROTEIN-POLYSACCHARIDE PASTES
Pol. J. Food Nutr. Sci. 1999;49(2):169–176
PHYSICO-CHEMICAL PROPERTIES OF DEFATTED STARCHES.
Pol. J. Food Nutr. Sci. 1999;49(2):177–184
EFFECT OF ENRICHMENT AND DIFFERENT METHODS OF FREEZING ON THE WEIGHT LOSSES AND TASTE QUALITIES OF HORSEMEAT DURING COLD STORAGE.
Pol. J. Food Nutr. Sci. 1999;49(2):185–193
PREVALENCE OF LISTERIA SPP. IN MEAT AND RAW SAUSAGES.
Waldemar Dąbrowski, Elżbieta Bogusławska-Wąs, Elżbieta Daczkowska-Kozon, Monika Krasnosielska, Kinga Różycka-Kasztelan
Pol. J. Food Nutr. Sci. 1999;49(2):195–200
THE EFFECT OF POTASSIUM IODIDE ON CABBAGE FERMENTATION AND GROWTH OF CHOSEN MICROORGANISMS - SHORT REPORT.
Pol. J. Food Nutr. Sci. 1999;49(2):201–208
HYDROLYSIS OF CASEIN USING PROTEOLYTIC ENZYMES IMMOBILISED IN POLYVINYL ALCOHOL CRYOGEL
Pol. J. Food Nutr. Sci. 1999;49(2):209–216
CONTINUOUS BIOSYNTHESIS OF AMYLASES BY FREE AND IMMOBILIZED BACILLUS POLYMYXA CELLS
Pol. J. Food Nutr. Sci. 1999;49(2):217–226
ACTIVATION OF THE BAKER’S YEAST AUTOLYSIS
Pol. J. Food Nutr. Sci. 1999;49(2):227–234
IMPROVEMENT OF AUREOBASIDIUM PULLULANS A.P.-3 FOR PULLULAN BIOSYNTHESIS BY ASSOCIATED MUTAGENESIS.
Pol. J. Food Nutr. Sci. 1999;49(2):235–243
LYTIC ENZYMES OF TRICHODERMA AND ITS UTILIZATION IN YEAST PROTOPLAST FORMATION.
Pol. J. Food Nutr. Sci. 1999;49(2):245–252
PRODUCTION OF β-1,4-XYLANASE BY AUREOBASIDIUM PULLULANS DSM-73015: STIMULATORY EFFECT OF (EDTA) ETHYLENE DIAMINE TETRAACETIC ACID
Pol. J. Food Nutr. Sci. 1999;49(2):253–262
INFLUENCE OF DIETARY FAT ON ACETYLCHOLINESTERASE ACTIVITY IN LEG MUSCLES
Pol. J. Food Nutr. Sci. 1999;49(2):263–270
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