Archive
4/2011 vol. 61
Enzymes in Tenderization of Meat – The System of Calpains and Other Systems
Pol. J. Food Nutr. Sci. 2011;61(4):231–237
Study of Long Term Post-Treatment of Whole Egg Powder at 50-55oC
Csaba Németh, István Dalmadi, Balázs Mráz, László Friedrich, Klára Pásztor-Huszár, Ágnes Suhajda, Béla Janzsó, Csaba Balla
Pol. J. Food Nutr. Sci. 2011;61(4):239–243
Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus Sativus ‘Krab’) Flour
Pol. J. Food Nutr. Sci. 2011;61(4):245–249
Biological Stability of Lacto-Fermented Beetroot Juice During Refrigerated Storage
Pol. J. Food Nutr. Sci. 2011;61(4):251–256
Low Phenylalanine Egyptian Shamy Bread
Pol. J. Food Nutr. Sci. 2011;61(4):257–262
SE-HPLC-DAD Analysis of Flaxseed Lignan Macromolecule and its Hydrolysates
Pol. J. Food Nutr. Sci. 2011;61(4):263–271
Preferences in Meat Consumption of People throughout the Ages Inhabiting the Present—Day Territory of Poland According to Archeaezoological Evidence
Pol. J. Food Nutr. Sci. 2011;61(4):273–277
Comparison of Socioeconomic Status and Body Composition of Dietary Energy Under-Reporting and Non-Under-Reporting Youth
Pol. J. Food Nutr. Sci. 2011;61(4):279–288
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