Archive
Special issue 4C/2007 vol. 57
Special issue
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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