Archive
4/2003 vol. 53
SYNTHESIS, PROPERTIES, AND APPLICATION OF LIPASE FROM CANDIDA ANTARCTICA FOR HIGH YIELD MONOACYLGLYCEROL BIOSYNTHESIS.
Pol. J. Food Nutr. Sci. 2003;53(4):3–8
SHRINKAGE OF APPLES DURING INFRARED DRYING.
Pol. J. Food Nutr. Sci. 2003;53(4):9–12
DEGRADATION CHANGES INDUCED BY HYDROXYL RADICALS IN BEAN (PHASEOLUS VULGARIS) AND PEA (PISUM SATIVUM) PROTEINS.
Pol. J. Food Nutr. Sci. 2003;53(4):13–17
THE EFFECT OF TEMPERATURE DURING SOYBEAN OIL HYDROGENETATION ON NICKEL CATALYST POISONING BY PHOSPHOLIPIDS.
Pol. J. Food Nutr. Sci. 2003;53(4):19–23
THE CONTENT OF TOCOPHEROLS IN CRUCIFERAE SPORUTS.
Pol. J. Food Nutr. Sci. 2003;53(4):25–31
THE CONTENT OF BENZO(A)PYRENE IN SLOVAKIAN SMOKED CHEESE.
Pol. J. Food Nutr. Sci. 2003;53(4):33–37
THE EFFECT OF PH AND CARRAGEENAN CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF WHEY PROTEIN GELS.
Pol. J. Food Nutr. Sci. 2003;53(4):39–44
THE EFFECT OF MEASUREMENT SITE ON THE EVALUATION OF TOM BREAST MUSCLE COLOUR.
Pol. J. Food Nutr. Sci. 2003;53(4):45–49
THE EFFECT OF CARRAGEENANS ON THE TEXTURE OF LOW-FAT BREAKFAST SAUSAGES.
Pol. J. Food Nutr. Sci. 2003;53(4):51–54
THE EFFECT OF HYDROCOLLOID MIXTURES ON FROZEN PORK PROPERTIES.
Pol. J. Food Nutr. Sci. 2003;53(4):55–58
THE QUNATITATIVE AND QUALITATIVE CHANGES OF THIAMINE IN STERILIZED PORK IN THE PRESENCE OF SELECTED TECHNOLOGICAL ADDITITVES.
Pol. J. Food Nutr. Sci. 2003;53(4):59–62
THE EFFECT OF PROTEIN FEEDS ON FATTENING RESULTS AND POST-SLAUGHTER EVALUATION IN SWINE.
Pol. J. Food Nutr. Sci. 2003;53(4):63–67
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