Archive
4/2012 vol. 62
Substances with Antibacterial Activity in Edible Films – A Review
Pol. J. Food Nutr. Sci. 2012;62(4):199–206
Application of Grasspea Wholemeal in the Technology of White Bread Production.
Pol. J. Food Nutr. Sci. 2012;62(4):207–213
Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery
Nuno Ricardo Pombo Marques, João Carlos de Oliveira Matias, Raquel dos Reis Baptista Teixeira, Francisco Miguel Ribeiro Proença Brojo
Pol. J. Food Nutr. Sci. 2012;62(4):215–227
Antioxidant Activity of Extracts from Apple, Chokeberry and Strawberry.
Pol. J. Food Nutr. Sci. 2012;62(4):229–234
Characteristics of Biologically-Active Substances of Amaranth Oil Obtained by Various Techniques.
Pol. J. Food Nutr. Sci. 2012;62(4):235–239
Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations
Montserrat Duenas, Teresa Hernandez, Sergio Robredo, Grzegorz Lamparski, Isabel Estrella, Rosario Munoz
Pol. J. Food Nutr. Sci. 2012;62(4):241–250
The Effect of Royal Jelly on Growth and Short-Chain Fatty Acid Production of Probiotic Bacteria and Activity of Bacterial Procarcinogenic Enzymes in Rat Faeces
Pol. J. Food Nutr. Sci. 2012;62(4):251–258
Most read
