Archive
2/2004 vol. 54
MICROECOSYSTEM OF THE LARGE INTESTINE AS A TARGET-PLACE FOR PROBIOTICS AND PREBIOTICS USED AS FUNCTIONAL COMPOUNDS OF DIET - A REVIEW.
Pol. J. Food Nutr. Sci. 2004;54(2):143–150
MICROSTRUCTURE, THERMAL PROPERTIES AND SUSCEPTIBILITY OF THE HIGH AMYLOSE WHEAT STARCH TO ENZYMATIC HYDROLYSIS: A NEW MATERIAL FOR RESISTANT STARCH (RSIII) PRODUCTION.
Luybov A. Wasserman, Valetina I. Kiseleva, Alberto. Schiraldi, Wioletta Błaszczak, Józef Fornal, Elena V. Sotnikova, Michael Gapparov, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2004;54(2):151–156
RHEOLOGICAL PROPERTIES OF FREEZE-DRIED WHEAT STARCH/GALACTOMANNAN GELS.
Pol. J. Food Nutr. Sci. 2004;54(2):157–162
APPLICATION OF ARTIFICIAL NEURAL NETWORKS FOR MODELLING PEA PROTEIN HYDROLYSIS BY TRYPSIN.
Pol. J. Food Nutr. Sci. 2004;54(2):163–168
ANTAGONISTIC ACTIVITY OF LACTOBACILLUS ACIDOPHILUS BACTERIA TOWARDS SELECTED FOOD-CONTAMINATING BACTERIA.
Pol. J. Food Nutr. Sci. 2004;54(2):169–174
EFFECT OF THE ADDITION OF CORN OIL AND α-TOCOPHEROL ACETATE IN FEED ON THE HISTOCHEMICAL PROFILE OF M. LONGISSIMUS LUMBORUM OF FATTENERS.
Pol. J. Food Nutr. Sci. 2004;54(2):175–178
COMPARATIVE ANALYSIS OF THE SUSCEPTIBILITY OF SELECTED MUSCLES OF PIETRAIN, DUROC AND POLISH LARGE WHITE´POLISH LANDRACE PIGS TO MASSAGE-INDUCED CHANGES
Małgorzata Sobczak, Kazimierz Lachowicz, Roman Czarnecki, Leszek Gajowiecki, Andrzrej Klemke, Joanna Żochowska
Pol. J. Food Nutr. Sci. 2004;54(2):179–184
CORRELATION BETWEEN MEAT WATER-SOLUBLE PROTEIN CONTENT AND CARCASS AND MEAT QUALITY TRAITS OF PORKERS DIFFERING IN MEATINESS.
Tadeusz Karamucki, Jerzy Kortz, Artur Rybarczyk, Józefa Gardzielewska, Małgorzata Jakubowska, Wanda Natalczyk-Szymkowska, Aneta Otolińska, Roman Szaruga
Pol. J. Food Nutr. Sci. 2004;54(2):185–190
INFLUENCE OF THE FATTENERS’ SEX ON THE CARCASS TRAITS AND FATTY ACID COMPOSITION IN LOIN.
Pol. J. Food Nutr. Sci. 2004;54(2):191–194
INFLUENCE OF PH1 OF FATTENERS’ MUSCULUS LONGISSIMUS LUMBORUM ON THE CHANGES OF ITS QUALITY
Pol. J. Food Nutr. Sci. 2004;54(2):195–198
RESULTS OF MEAT QUALITY AND TECHNOLOGICAL SUITABILITY ASSESSMENT OF FATTENERS OBTAINED FROM MATING NAIMA SOWS WITH P-76 BOARS.
Pol. J. Food Nutr. Sci. 2004;54(2):199–202
DETERMINATION OF FOOD PROTEIN QUALITY BY A NEW BIOLOGICAL APPROACH. II. IDENTIFICATION OF THE ORDER OF LIMITING AMINO ACIDS AND EXTENT OF THEIR DEFICIT IN PEA PROTEIN BY AN AMINO ACID REMOVAL TECHNIQUE.
Pol. J. Food Nutr. Sci. 2004;54(2):203–208
EFFECT OF DIETARY CARBOHYDRATE SOURCE AND TYPE ON THE CONCENTRATIONS OF LIPOLYSIS-ENHANCING HORMONES IN RATS.
Pol. J. Food Nutr. Sci. 2004;54(2):209–214
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