Archive
3/1999 vol. 49
SEPARATION, POLYMER FORMATION AND ANTIBACTERIAL ACTIVITY OF LYSOZYME
Pol. J. Food Nutr. Sci. 1999;49(3):3–16
MODIFICATION OF WINE YEAST FROM SACCHAROMYCES CEREVISIAE SPECIES BY ELECTROFUSION OF PROTOPLASTS
Pol. J. Food Nutr. Sci. 1999;49(3):17–25
PRODUCTION OF BACTERIOCIN BY CARNOBACTERIUM DIVERGENS IN BATCH AND CONTINUOUS CULTURE
Pol. J. Food Nutr. Sci. 1999;49(3):27–38
EFFECT OF DIFFERENT INORGANIC NITROGEN SOURCES ON THE PRODUCTION OF CELLULASE-FREE β-1,4-XYLANASE BY AUREOBASIDIUM PULLULANS
Pol. J. Food Nutr. Sci. 1999;49(3):39–48
TASTE PERCEPTION OF SWEET/ACID MIXTURES IN GELS
Pol. J. Food Nutr. Sci. 1999;49(3):49–59
FUNCTIONAL AND SENSORY ATTRIBUTES OF SM AND LD BULL MUSCLES OF NORMAL PH VALUES DEPENDING ON TIME OF AGING
Pol. J. Food Nutr. Sci. 1999;49(3):61–70
APPLICABILITY OF POLYETHYLENE GLYCOLS TO CRYSTALLIZATION OF GLUCONIC ACID CALCIUM SALTS AND BIOCONVERSION OF GLUCOSE TO CALCIUM GLUCONATE
Pol. J. Food Nutr. Sci. 1999;49(3):71–79
PRODUCTION OF COCOA BUTTER REPLACER FROM RAPESEED OIL HYDROGENATED WITH FRESH AND SPENT NICKEL CATALYST
Pol. J. Food Nutr. Sci. 1999;49(3):81–90
EFFECT OF RUMEN-PROTECTED AMINO ACIDS (L-LYSINE AND DL-METHIONINE) ON PROCESSING QUALITY OF MILK
Pol. J. Food Nutr. Sci. 1999;49(3):91–100
INFLUENCE OF PROCESS VARIABLES AND INGREDIENT COMBINATIONS ON EXTRUSION-FORMED BAKED SNACK
Pol. J. Food Nutr. Sci. 1999;49(3):101–108
THE INFLUENCE OF PH AND TEMPERATURE ON ENDOGENOUS PHYTASE ACTIVITY AND ON HYDROLYSIS ON INOSITOL HEXAPHOSPHATE IN LENTIL, FABA BEAN AND PEA SEEDS
Pol. J. Food Nutr. Sci. 1999;49(3):109–122
KINETICS OF WATER VAPOUR ADSORPTION BY THE MIXTURES OF MILK POWDER AND CARBOHYDRATES
Pol. J. Food Nutr. Sci. 1999;49(3):123–134
DETERMINATION OF TOCOPHEROLS BY PACKED COLUMN SUPERCRITICAL FLUID CHROMATOGRAPHY (SFC)
Pol. J. Food Nutr. Sci. 1999;49(3):135–147
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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