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3/2004 vol. 54
 
 

YEAST CELL BIOMASS AS A POTENTIAL SOURCE OF MAGNESIUM BIOPLEXES - A REVIEW.
Stanisław Błażejak, Wanda Duszkiewicz-Reinhard
Pol. J. Food Nutr. Sci. 2004;54(3):223–232
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APPLICATION OF HPLC-DAD FOR DETECTION OF PHENOLIC COMPOUNDS BOUND TO RAPESEED 12S GLOBULIN - A SHORT REPORT
Magdalena Karamać, Anna Maryniak, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2004;54(3):233–236
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RETENTION OF ASCORBIC ACID DURING APPLE CHIPS PRODUCTION AND STORAGE
Dorota Konopacka, Jarosław Markowski
Pol. J. Food Nutr. Sci. 2004;54(3):237–241
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COMPARISON OF SELECTED METHODS APPLIED FOR THE EVALUATION OF THERMAL PROCESSING EFFICIENCY OF CHICKLING VETCH SEED
Marek Szmigielski, Stanisław Matyka
Pol. J. Food Nutr. Sci. 2004;54(3):243–248
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SENSORY QUALITY OF EGGPLANT FRUITS (SOLANUM MELONGENA L.) AS AFFECTED BY CULTIVAR AND MATURITY STAGE
Marek Gajewski, Daria Arasimowicz
Pol. J. Food Nutr. Sci. 2004;54(3):249–254
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CHANGES IN ELECTRIC PROPERTIES OF APPLE JUICE CONCENTRATE AS A FUNCTION OF SELECTED QUALITY FACTORS
Grażyna Pierzynowska-Korniak, Ryszard Żywica
Pol. J. Food Nutr. Sci. 2004;54(3):255–259
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JUICES AND BEVERAGES WITH A CONTROLLED PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY
Lubomiła Owczarek, Urszula Jasińska, Marzanna Osińska, Sylwia Skąpska
Pol. J. Food Nutr. Sci. 2004;54(3):261–268
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PRESERVING DOMIATI CHEESE USING METABOLITES OF PROPIONIBACTERIUM THOENII P-127
Nabil F. Tawfik, Osama M. Sharaf, Baher A. Effat, Nayra Sh. Mahanna
Pol. J. Food Nutr. Sci. 2004;54(3):269–272
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SURVIVAL OF ESCHERICHIA COLI SEROTYPE O157:H7 IN CULTIVABLE AND MEADOW SOILS
Danuta Czajkowska, Irena Sikorska, Agata Witkowska-Gwiazdowska, Wojciech Kwasowski
Pol. J. Food Nutr. Sci. 2004;54(3):273–277
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EFFECT OF HIGH PRESSURE AND SUB-ZERO TEMPERATURE ON DIFFERENT BACTERIA
Edyta Malinowska-Pańczyk, Ilona Kołodziejska, Edward Dunajski, Martyna Rompa, Sylwia Cwalina
Pol. J. Food Nutr. Sci. 2004;54(3):279–283
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INSTRUMENTAL EVALUATION OF COLOUR CHANGES IN BROILER BREAST AND THIGH MUSCLES AFTER IRRADIATION TREATMENT
Jan Zabielski, Alicja Jaworska-Piasecka, Jerzy Stangierski
Pol. J. Food Nutr. Sci. 2004;54(3):285–289
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MEAT QUALITY OF PORKERS ACCORDING TO CARCASS MUSCULATURE DEGREE WITH REGARD TO RYR1 GENOTYPE
Jerzy Kortz, Roman Szaruga, Wojciech Kapelański, Artur Rybarczyk, Jolanta Kurył, Tadeusz Karamucki, Wanda Natalczyk-Szymkowska
Pol. J. Food Nutr. Sci. 2004;54(3):291–295
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CULINARY AND TECHNOLOGICAL USEFULNESS OF MEAT FATTENERS, ORIGINATED FROM THE CROSSBREEDING OF DANISH LANDRACE GILTS AND DUROC BOARS, SLAUGHTERED AT DIFFERENT WEIGHT
Elżbieta Krzęcio, Andrzej Zybert, Katarzyna Antosik, Halina Sieczkowska, Maria Koćwin-Podsiadła, Jolanta Kurył, Edward Pospiech, Andrzej Łyczyński, Bogusław Miszczuk
Pol. J. Food Nutr. Sci. 2004;54(3):297–301
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EFFECT OF SUNFLOWER OIL OR CLA ADDITION ON ALPHA-TOCOPHEROL STATUS AND LIPID OXIDATION IN PORK
Marek Pieszka, Katarzyna Połtowicz, Tadeusz Barowicz, Mariusz Pietras
Pol. J. Food Nutr. Sci. 2004;54(3):303–306
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FAMILY ENVIRONMENT AS A PREDICTOR OF SELECTED FOOD HABITS AMONG ADOLESCENTS FROM WARSAW
Marzena Jeżewska-Zychowicz
Pol. J. Food Nutr. Sci. 2004;54(3):307–312
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COMPARISON OF EATING HABITS ON THE BASIS OF SINGLE AND TRIPLE DIETARY INTERVIEWS
Lidia Wądołowska, Roman Cichon, Małgorzata M. Słowińska, Ewa Szymelfejnik
Pol. J. Food Nutr. Sci. 2004;54(3):313–320
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