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4/1998 vol. 48
 
 

INTERACTIONS BETWEEN IRON, ZINC AND COPPER AND THEIR CONSEQUENCES FOR NUTRITIONAL PRACTICE.
Anna Brzozowska
Pol. J. Food Nutr. Sci. 1998;48(4):603–616
 
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CHARACTERISATION OF DIETARY FIBRE - ASSOCIATED CONSTITUENTS BASED ON SUPERCRITICAL FLUID EXTRACTION
Keld Ejdrup Andersen, Chartotte Bjergegaard, Hilmer Sorensen
Pol. J. Food Nutr. Sci. 1998;48(4):617–630
 

THE ESTIMATION OF CONTAMINATION LEVELS WITH FUNGI AND OCHRATOXIN A IN GRAINS AND MIXED MEALS FOR SWINE IN NORTH-EAST POLAND.
Antoni Jarczyk, Lucjan Jędrychowski, Barbara Wróblewska, Roman Jędryczko
Pol. J. Food Nutr. Sci. 1998;48(4):631–644
 

COMPARISON OF STRUCTURE, TEXTURE AND RHEOLOGICAL PROPERTIES OF SMOKED LOIN FROM MEAT OF PLW PORKERS AND THEIR CROSSES WITH CZECH BREEDS.
Kazimierz Lachowicz, Leszek Gajowiecki, Barbara Oryl, Roman Czarnecki
Pol. J. Food Nutr. Sci. 1998;48(4):644–654
 

SUSCEPTIBILITY OF MUSCLE LIPIDS IN PIGS TO OXIDATION DEPENDING ON BREED AND FEEDING SOYBEAN OR RAPESEED DIET
Anna Kołakowska, Robert Zygadlik, Henryk Czarnecki, Marek Szczygielski
Pol. J. Food Nutr. Sci. 1998;48(4):655–662
 

EFFECT OF SODIUM LACTATE AND STARTER CULTURE ON MINCED BEEF DURING CHILLED STORAGE.
Maria Walczycka, Tadeusz Kołczak, Adam Kijowski, Jerzy Łącki
Pol. J. Food Nutr. Sci. 1998;48(4):663–672
 

EFFECT OF COCOA BEAN ENRICHMENT AND CHOCOLATE MASS CONCHING ON THE COMPOSITION AND PROPERTIES OF CHOCOLATES.
Ewa Nebesny, Janusz Rutkowski
Pol. J. Food Nutr. Sci. 1998;48(4):673–682
 

OPTIMIZATION OF ENZYMATIC INTERESTERIFICATION OF FATS TO INCREASE THE CONTENT OF TRIACYLGLYCEROLS IN THE REACTION PRODUCT.
Eleonora Ledóchowska, Irena Datta
Pol. J. Food Nutr. Sci. 1998;48(4):683–692
 

RELATIONSHIPS BETWEEN PROCESSING CONDITIONS, MECHANICAL AND TEXTURAL PROPERTIES OF COOKED LENTILS
Jana Dostάlovά, Milan Houska, Jan Pokorný
Pol. J. Food Nutr. Sci. 1998;48(4):693–700
 

EFFECT OF MODE OF DRYING ON STORAGE STABILITY OF COLOUR OF DRIED ONION
Piotr P. Lewicki, Wanda Pomarańska-Łazuka, Dorota Witrowa-Rajchert, Dorota Nowak
Pol. J. Food Nutr. Sci. 1998;48(4):701–706
 

KINETICS OF VACUUM DRYING OF CELERY.
Marek Markowski, Ireneusz Białobrzewski
Pol. J. Food Nutr. Sci. 1998;48(4):707–712
 

VIABILITY LOSS OF SOME FOOD-BORNE PATHOGENS IN MILK FERMENTED WITH LACTOBACILLUS ACIDOPHILUS.
Zhang Bolin, Zdzisława Libudzisz, Jadwiga Moneta
Pol. J. Food Nutr. Sci. 1998;48(4):713–722
 

SELECTION OF LACTOCOCCUS LACTIS STRAINS PRODUCING BACTERIOCINS ACTIVE AGAINST PATHOGENIC BACTERIA.
Barbara Koterska, Bożena Czarnocka, Wiesława Śliwińska, Anna Oberbek
Pol. J. Food Nutr. Sci. 1998;48(4):723–732
 

DETERMINATION OF TRIAZINE PESTICIDES IN WATER AND FOOD BY THE ELISA METHOD.
Joanna Leszczyńska, Joanna Masłowska, Alina Owczarek
Pol. J. Food Nutr. Sci. 1998;48(4):733–738
 

DETERMINATION OF SELENOMETHIONINE IN SELENIUM YEAST USING CAPILLARY GAS CHROMATOGRAPHY.
Janusz Wierciński, Urszula Pankiewicz, Eugenia Podgórska
Pol. J. Food Nutr. Sci. 1998;48(4):739–744
 

BIOCONVERSION OF WHEY INTO BIOMASS OF KLUYVERMYCES SP. AND ITS NUTRITIONAL STUDY.
T. Kar, A. K. Misra
Pol. J. Food Nutr. Sci. 1998;48(4):745–754
 

FACTORS AFFECTING THE PREFERENCES FOR VEGETABLES AND FRUITS.
Ewa Babicz-Zielińska, Agnieszka Zagórska
Pol. J. Food Nutr. Sci. 1998;48(4):755–762
 
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