Archive
2/2006 vol. 56
 
 

EFFECT OF ENVIRONMENTAL CONDITIONS ON PORK MEAT QUALITY- A REVIEW
Andrzej Łyczyński, Stanisław Wajda, Grażyna Czyżak-Runowska, Ewa Rzosińska, Bożena Grześ
Pol. J. Food Nutr. Sci. 2006;56(2):109–116
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LINKING EMBRYONIC MYOGENESIS TO MEAT QUANTITY AND QUALITY
Paul Mozdziak
Pol. J. Food Nutr. Sci. 2006;56(2):117–121
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CONTEMPORARY VIEWS ON THE ROLE OF NUTRITION IN CHRONIC RENAL FAILURE – A REVIEW
Irena Pietrzak, Dorota Formanowicz, Marian Grzymisławski, Jan Wojciechowski
Pol. J. Food Nutr. Sci. 2006;56(2):123–128
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RELATIONSHIP BETWEEN CIE L*A*B* AND CIE L*C*H SCALE COLOUR PARAMETERS DETERMINED WHEN APPLYING ILLUMINANT C AND OBSERVER 2º AND ILLUMINANT D65 AND OBSERVER 10º AND PROXIMATE CHEMICAL COMPOSITION AND QUALITY TRAITS OF PORCINE LONGISSIMUS LUMBORUM MUSCLE
Tadeusz Karamucki, Małgorzata Jakubowska, Artur Rybarczyk, Roman Szaruga, Józefa Gardzielewska, Wanda Natalczyk-Szymkowska
Pol. J. Food Nutr. Sci. 2006;56(2):129–135
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INFLUENCE OF PIG MEATINESS ON PORK MEAT QUALITY
Eugenia Jacyno, Arkadiusz Pietruszka, Anita Kołodziej
Pol. J. Food Nutr. Sci. 2006;56(2):137–140
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DETERMINATION OF HEAVY METALS IN THE MUSCLES OF SOME FISH SPECIES FROM LAKES IN NORTH-EASTERN POLAND
Joanna Łuczyńska, Ewa Brucka-Jastrzębska
Pol. J. Food Nutr. Sci. 2006;56(2):141–146
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MICROSTRUCTURE, RHEOLOGICAL AND GEOMETRICAL PROPERTIES OF FAT GLOBULES OF MILK FROM DIFFERENT ANIMAL SPECIES
Hoda M. El-Zeini
Pol. J. Food Nutr. Sci. 2006;56(2):147–154
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QUALITY CHANGES IN CURDS OF WHITE, GREEN, AND ROMANESCO CAULIFLOWER DURING STORAGE
Stanisław Cebula, Edward Kunicki, Andrzej Kalisz
Pol. J. Food Nutr. Sci. 2006;56(2):155–160
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MICROSTRUCTURE AND MECHANICAL PARAMETERS OF FIVE TYPES OF STARCH
Marek Molenda, Mateusz Stasiak, Józef Horabik, Józef Fornal, Wioletta Błaszczak, Andrzej Ornowski
Pol. J. Food Nutr. Sci. 2006;56(2):161–168
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TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO
Jadwiga Sadowska, Wioletta Błaszczak, Józef Fornal, Ewa Zimnoch-Guzowska, Witold Zagórski-Ostoja
Pol. J. Food Nutr. Sci. 2006;56(2):169–176
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DEGRADATION PRODUCTS OF NUCLEIC ACIDS IN WINES FERMENTED WITH DRIED AUTOLYSATE OF SEDIMENTED WINE YEAST
Eugeniusz Pogorzelski, Joanna Laskowska, Agata Czyżowska
Pol. J. Food Nutr. Sci. 2006;56(2):177–181
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INFLUENCE OF PH AND TEMPERATURE ON FERULIC ACID ESTERASE AND ACETIC ACID ESTERASE ACTIVITIES DURING MALTING AND MASHING

Dominik Szwajgier, Adam Waśko, Zdzisław Targoński
Pol. J. Food Nutr. Sci. 2006;56(2):183–191
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ANTIOXIDANT CAPACITY OF ROASTED HEALTH-PROMOTING PRODUCTS
Agnieszka Kosińska, Magdalena Karamać
Pol. J. Food Nutr. Sci. 2006;56(2):193–198
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EFFECT OF AILANTHUS ALTISSIMA AND ZIZIPHUS SPINA CHRISTI EXTRACTS ON SOME HEPATIC MARKER ENZYMES AND ANTIOXIDANTS IN SCHISTOSOMA MANSONI INFECTED MICE
Nagy Saba El-Rigal, Sanaa A. Aly, Maha Rizk, Attaa Said
Pol. J. Food Nutr. Sci. 2006;56(2):199–206
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NUTRITIONAL PATTERNS OF 40-YEAR-OLD WOMEN FROM WROCłAW IN THE ASPECT OF THE RISK OF CARDIOVASCULAR DISEASES. PART II. VITAMINS. MINERALS.
Monika Bronkowska, Alicja Żechałko-Czajkowska
Pol. J. Food Nutr. Sci. 2006;56(2):207–214
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NUTRITIONAL STATUS EVALUATION OF 16-18-YEAR OLD ADOLESCENTS FROM THE KUIAVIA-POMERANIA REGION
Roman Cichon, Justyna Przybyszewska, Anna Waluś, Agnieszka Jaworowska
Pol. J. Food Nutr. Sci. 2006;56(2):215–220
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NUTRITIONAL STATUS VERSUS DIET COMPOSITION OF 10-15-YEAR-OLD CHILDREN FROM THE CENTRAL-EAST POLAND
Jan Czeczelewski, Grzegorz Raczyński
Pol. J. Food Nutr. Sci. 2006;56(2):221–226
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PERCEPTION OF CONVENIENCE FOOD BY OLDER PEOPLE LIVING IN WARSAW (ON THE EXAMPLE OF VEGETABLE SOUPS)
Katarzyna Kozłowska, Anna Szczecińska, Wojciech Roszkowski, Anna Brzozowska, Anna Saba, Monique Raats, Margaret Lumbers, Food Team*
Pol. J. Food Nutr. Sci. 2006;56(2):227–233
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ISSN:1230-0322
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