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2/2001 vol. 51
 
 

LIPIDS IN FISH RAW MATERIAL AND SMOKED PRODUCTS - A REVIEW.
Zdzisław E. Sikorski, Anna Kołakowska
Pol. J. Food Nutr. Sci. 2001;51(2):3–10
 

EFFECT OF METAL IONS ON THE SELECTED CHARACTERISTICS OF BAKER´S YEAST SACCHAROMYCES CEREVISIAE.
Tadeusz Tuszyński
Pol. J. Food Nutr. Sci. 2001;51(2):11–18
 

MONITORING OF SUGAR SUBSTRATES UTILIZATION BY D-2 AND AS-4 YEASTS AND KINETICS OF BY-PRODUCTS FORMATION DURING ALCOHOLIC FERMENTATION OF RYE AND CORN MASHES.
Grzegorz Kłosowski, Bogusław Czupryński, Bogdan Sieliwanowicz, Katarzyna Kotarska, Małgorzata Wolska
Pol. J. Food Nutr. Sci. 2001;51(2):19–24
 

VARIATION OF CHEMICAL COMPOSITION OF TUBERS OF POTATO TABLE CULTIVARS GROWN UNDER DEFICIT AND EXCESS OF WATER.
Władysław Mazurczyk, Barbara Lis
Pol. J. Food Nutr. Sci. 2001;51(2):27–30
 

EVALUATION OF MEAT QUALITY OF LOIN AND HAM FROM PORKER CARCASSES OF VARIOUS EUROP CLASSES - SHORT REPORT.
Jerzy Denaburski, Tomasz Bąk, Dorota Januszko
Pol. J. Food Nutr. Sci. 2001;51(2):31–36
 

MEAT QUALITY OF TURKEYS FED DIETS SUPPLEMENTED WITH FATS OF DIFFERENT PEROXIDE VALUES.
Mirosława Karpińska, Jan Jankowski, Zenon Zduńczyk, Jerzy Borowski, Jerzy Juśkiewicz, Andzej Konicki
Pol. J. Food Nutr. Sci. 2001;51(2):37–42
 

ISOLATION OF LYSOZYME FROM HEN EGG WHITE BY ION-EXCHANGE TECHNIQUES AND ITS SPRAY-DRYING DEHYDRATION
Grzegorz Leśnierowski, Jacek Kijowski
Pol. J. Food Nutr. Sci. 2001;51(2):43–47
 

THE PROPERTIES OF MATERIALS MADE FROM THE COMPOSITE OF POTATO STARCH AND ETHYLENE-CO-ACRYLIC ACID WITH POLYETHYLENE.
Antoni Golachowski, Wacław Leszczyński, Andzej Michalski, Hanna Naumowicz
Pol. J. Food Nutr. Sci. 2001;51(2):49–54
 

CHANGES IN MICROSTRUCTURE OF NATIVE STARCHES AND STARCH ACETATES OF DIFFERENT BOTANICAL ORIGIN DURING RETROGRADATION
Wioletta Błaszczak, Józef Fornal, Grażyna Lewandowicz
Pol. J. Food Nutr. Sci. 2001;51(2):55–62
 

CHARACTERISATION OF BARLEY STARCHES AND THEIR MODIFIED PREPARATIONS.
Teresa Fortuna, Lesław Juszczak, Ewa Tobiasz
Pol. J. Food Nutr. Sci. 2001;51(2):63–67
 

AN ASSESSMENT OF THE INTAKE OF IRON, ZINC, COPPER AND NICKEL IN FOOD RATIONS CONSUMED BY THE MEMBERS OF SELECTED RURAL HOUSEHOLDS.
Teresa Leszczyńska, Florian Gambuś
Pol. J. Food Nutr. Sci. 2001;51(2):69–74
 

ASSESSMENT OF NUTRITIONAL STATE OF ALCOHOL AND MEDICINES INTOXICATED PATIENTS. THE MINI NUTRITIONAL ASSESSMENT VERSUS ANTHROPOMETRY.
Emilia Kolarzyk, Anna Janik, Monika Adamska-Skała, Janusz Pach
Pol. J. Food Nutr. Sci. 2001;51(2):75–80
 

ENERGY BALANCE AND BODY COMPOSITION OF OBESE CHILDREN DURING BODY WEIGHT REDUCTION PROGRAMME CONDUCTED IN SANATORIUM.
Jan Jeszka, Magdalena Człapka-Matyasik, Aleksandra Kostrzewa-Tarnowska
Pol. J. Food Nutr. Sci. 2001;51(2):81–85
 
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eISSN:2083-6007
ISSN:1230-0322
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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