Archive
2/2001 vol. 51
LIPIDS IN FISH RAW MATERIAL AND SMOKED PRODUCTS - A REVIEW.
Pol. J. Food Nutr. Sci. 2001;51(2):3–10
EFFECT OF METAL IONS ON THE SELECTED CHARACTERISTICS OF BAKER´S YEAST SACCHAROMYCES CEREVISIAE.
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.
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.
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
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.
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
Pol. J. Food Nutr. Sci. 2001;51(2):55–62
CHARACTERISATION OF BARLEY STARCHES AND THEIR MODIFIED PREPARATIONS.
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.
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.
Pol. J. Food Nutr. Sci. 2001;51(2):75–80
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