Archive
3/2009 vol. 59
TRACEABILITY OF SELECTED FISH PRODUCTS
Pol. J. Food Nutr. Sci. 2009;59(3):199–204
POTATO DIETARY FIBRE - PRELIMINARY CHARACTERIZATION OF THE PROPERTIES AND NUTRITIONAL EFFECTS – A REVIEW
Pol. J. Food Nutr. Sci. 2009;59(3):205–210
GLUTAMINE AMIDOHYDROLASE FROM PENICILLIUM POLITANS NRC 510
Pol. J. Food Nutr. Sci. 2009;59(3):211–217
CONTENT OF SELECTED ESSENTIAL AND TOXIC METALS IN MEAT OF FRESHWATER FISH FROM WEST POMERANIA, POLAND
Magdalena Lidwin-Kaźmierkiewicz, Kamila Pokorska, Mikołaj Protasowicki, Monika Rajkowska, Zuzanna Wechterowicz
Pol. J. Food Nutr. Sci. 2009;59(3):219–224
FATTY ACID PROFILES AND FAT CONTENTS OF COMMERCIALLY IMPORTANT FISH FROM VISTULA LAGOON
Pol. J. Food Nutr. Sci. 2009;59(3):225–229
EFFECT OF HEAT TREATMENT ON ORGANOCHLORINE PESTICIDE RESIDUES IN SELECTED FISH SPECIES
Pol. J. Food Nutr. Sci. 2009;59(3):231–235
FATTY ACIDS PROFILE OF VARIOUS MUSCLES OF PIGS FED IN THE FIRST PERIOD OF FATTENING WITH RESTRICTIVE OR SEMI AD LIBITUM DIETS
Pol. J. Food Nutr. Sci. 2009;59(3):237–241
COMPARISON OF THE TEXTURE, RHEOLOGICAL PROPERTIES AND MYOFIBRE CHARACTERISTICS OF SM (SEMIMEMBRANOSUS) MUSCLE OF SELECTED SPECIES OF GAME ANIMALS
Pol. J. Food Nutr. Sci. 2009;59(3):243–246
CORNCOBS AS A SOURCE OF DIETARY FIBER
Pol. J. Food Nutr. Sci. 2009;59(3):247–249
FOOD PREFERENCES, FREQUENCY AND INTAKE BY SCHOOLGIRLS
Pol. J. Food Nutr. Sci. 2009;59(3):251–254
ASSESSMENT OF EFFECTS OF DIET COMPOSITION AND VITAMIN B SUPPLEMENTATION ON FREE RADICAL-RELATED PROCESSES IN THE BODY. CONTENTS OF NON-ENZYMATIC COMPONENTS OF ANTIOXIDATION DEFENCE AND LIPID PEROXIDATION PRODUCTS IN RAT TISSUES
Pol. J. Food Nutr. Sci. 2009;59(3):255–262
TOCOPHEROL ACETATE VS. OXIDATIVE STRESS INDUCED BY PHYSICAL EXERCISE IN RATS
Pol. J. Food Nutr. Sci. 2009;59(3):263–269
BIOCHEMICAL AND ANTHROPOMETRICAL PARAMETERS AND PHYSICAL ACTIVITY OF WOMEN – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2009;59(3):271–273
EFFECT OF THE ADDITION OF DRIED SHIITAKE (LENTINULA EDODES) TO CORN CRACKERS ON THEIR CHEMICAL COMPOSITION AND ABILITY TO BIND FE(III) AND ZN(II) – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2009;59(3):275–278
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