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Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Special Issue
Special issue 4C/2007 vol. 57
EFFECT OF COMPOSITION OF ATMOSPHERE INSIDE PACKAGING ON QUALITY OF MINIMALLY PROCESSED VEGETABLE SALAD BASED ON WHITE CABBAGE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):461–465
ORGANIC FOOD. CHOICE FACTORS AND CONSUMER AWARENESS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):467–473
CONTENT OF SOME TRACE ELEMENTS IN FRESH HONEYBEE POLLEN
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):475–478
DETERMINATION OF ASPARTAME AND ITS METABOLITES IN SAMPLES OF CARBONATED SOFT DRINKS AND BEVERAGES WITH HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):479–481
EVALUATION OF PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT CAPACITY OF HERBS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):483–488
FOOD SAFETY ASSURANCE ACCORDING TO CODEX ALIMENTARIUS AND ISO 22000 STANDARD
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):489–493
CHANGES IN COLOUR OF EXTRA-VIRGIN OLIVE OIL DURING STORAGE
Ewa Sikorska, Francesco Caponio, Maria T. Bilancia, Carmine Summo, Antonella Pasqualone, Igor V. Khmelinskii, Marek Sikorski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):495–498
RAPID ONE STEP SEPARATION OF PROTEINACEOUS AGENTS OF ANTIMICROBIAL ACTIVITY FROM HEN’S EGG WHITE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):499–502
INFLUENCE OF CHEESE CURDS SUPPLEMENTATION WITH ALOES ON MAINTENANCE OF STAPHYLOCOCCUS POPULATION
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):503–506
INFLUENCE OF UV RADIATION ON THE MICROBIOLOGICAL QUALITY OF ALOE PULP
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):507–510
WEIGHT IMPACT OF THE PEN-AR-LAN LINE FATTENERS ON THE SLAUGHTER VALUE AND MEAT QUALITY
Jerzy Strzelecki, Eugenia Grześkowiak, Karol Borzuta, Andrzej Borys, Dariusz Lisiak, Piotr Janiszewski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):511–515
TECHNOLOGICAL AND NUTRITIONAL CHARACTERISTICS OF FAT FROM CROSSBRED OF POLISH LARGE WHITE PIG WITH WILD BOAR
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):517–521
COMPARISON OF CHOSEN QUALITY PARAMETERS OF MEAT FROM WILD BOAR AND DOMESTIC PIGS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):523–528
EFFECT OF PLASMA AND MYOGEL ADDITION ON THE QUALITY OF HOMOGENISED SAUSAGES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):529–534
INTEGRATED MODEL OF SAFETY, QUALITY, WORK STANDARDS AND COMMUNICATION MANAGEMENT (SQPI) IN THE FOOD PRODUCTION CHAIN
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):535–540
EFFECT OF NAKED OAT AND ENZYMES IN DIETS FOR BROILER CHICKENS ON QUALITY, FATTY ACID PROFILE AND OXIDATIVE STABILITY OF BREAST MUSCLE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):541–545
SELECTED INDICES OF MEAT AND CARCASS QUALITY OF PIGS FED GRASS OR MAIZE SILAGES SUPPLEMENTED WITH A HERB MIXTURE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):547–550
EGGSHELL QUALITY IN LAYING HENS FED DIETS SUPPLEMENTED WITH DIFFERENT LEVELS OF ZINC AND MANGANESE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):551–554
EFFECT OF PRE-DRYING METHOD ON THE QUALITY AND MECHANICAL PROPERTIES OF FRENCH FRIES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):555–562
CERTIFICATION SYSTEMS IN THE MEAT INDUSTRY: OVERVIEW AND CONSEQUENCES FOR CHAIN-WIDE COMMUNICATION
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):563–569
DIFFICULTIES DURING THE IMPLEMENTATION OF THE HACCP SYSTEM PRIOR TO AND AFTER POLAND'S ACCESSION TO THE EUROPEAN UNION
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):571–576
EFFECT OF VARIOUS FORMS OF ZINC APPLIED IN CONCENTRATE MIXTURES FOR BROILER CHICKENS ON ITS BIOAVAILABILITY AS WELL AS MEAT COMPOSITION AND QUALITY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):577–581
EFFECTS OF BREEDING AND HOUSING SYSTEMS OF LAYERS ON EGG QUALITY AND THE ACTIVITY OF CYSTATIN AND LYSOZYME
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):583–586
EFFECTS OF BREEDING AND HOUSING SYSTEMS OF LAYERS ON EGG QUALITY AND THE ACTIVITY OF CYSTATIN AND LYSOZYME
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):583–586
ESTIMATION OF CORRECTNESS OF MEAT PREPARATION AT HOME ON THE EXAMPLE OF A SELECTED GROUP OF PEOPLE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):587–591
STUDY ON THE NUTRITIVE VALUE OF RAW FISH OILS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):593–596
ATTEMPT TO USE STANDARD MICROBIOLOGICAL AND ENZYMATIC TESTS FOR ANTIBIOTICS IN HONEY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):597–600
INFLUENCE OF TEMPERATURE AND TIME OF APPLE DRYING ON PHENOLIC COMPOUNDS CONTENT AND THEIR ANTIOXIDANT ACTIVITY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):601–605
SEEDS OF SELECTED FRUITS AS A GOOD SOURCE OF FLAVAN-3-OLS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):607–611
INFLUENCE OF DIFFERENT FREEZING PARAMETERS AND STEAM-COOKING ON ANTIOXIDANT PROPERTIES OF GREEN PEA
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):613–618
FATTY ACIDS PROFILE AND THE EATING QUALITY OF SELECTED BEEF MUSCLES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):619–623
SURVIVAL OF LACTIC ACID BACTERIA IN SIMULATED DUODENAL FLUID DEPENDING ON CHOLESTEROL PRESENCE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):625–631
PROPERTIES OF EXTRUDED STARCH MODIFIED WITH PHOSPHORUS AND GLYCIN
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):633–638
SELECTED PROPERTIES OF POTATO STARCH SUBJECTED TO MULTIPLE PHYSICAL AND CHEMICAL MODIFICATIONS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):639–645
EFFECT OF FREEZING AND FROZEN STORAGE ON FATTY ACID PROFILE OF CALVES’ MEAT
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):647–650
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