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Keyword CLA

 

Fatty Acid Composition of Butter Originated from North-Eastern Region of Poland.
Jarosława Rutkowska, Agata Adamska
Pol. J. Food Nutr. Sci. 2011;61(3):187-193
DOI: https://doi.org/10.2478/v10222-011-0020-x
 

FATTY ACID COMPOSITION, INCLUDING TRANS ISOMERS, IN FATS OF MILK DESSERTS

Beata Paszczyk, Zbigniew Borejszo, Magdalena Majewska
Pol. J. Food Nutr. Sci. 2010;60(3):225-230
 

INFLUENCE OF TWO PROBIOTIC LACTOBACILLUS STRAINS ON CLA CONTENT IN MODEL RIPENING CHEESES
Anna Bzducha, Mieczysław W. Obiedziński
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):65-69
 

ANNUAL CHANGES IN THE CONTENT OF UNSATURATED FATTY ACIDS WITH 18 CARBON ATOMS, INCLUDING CIS9TRANS11 C18:2 (CLA) ACID, IN MILK FAT
Zofia Żegarska, Beata Paszczyk, Ryszard Rafałowski, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2006;56(4):409-414
 

CONTENT OF CIS 9 TRANS 11 C18:2 ACID (CLA) AND TRANS ISOMERS OF C18:1 ACID IN YOGHURTS AND BIOYOGHURTS
Beata Paszczyk, Zofia Żegarska, Zbigniew Borejszo
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):169-172
 

INFLUENCE OF EARLY SPRING FEEDING ON FATTY ACID LEVELS OF COW’S MILK.
Teresa Nałęcz-Tarwacka, Henryk Grodzki
Pol. J. Food Nutr. Sci. 2005;55(1):67-70
 

AN UPDATE ON THE BENEFICIAL ROLE OF CONJUGATED LINOLEIC ACID (CLA) IN MODULATING HUMAN HEALTH: MECHANISMS OF ACTION – A REVIEW.
Sa´eed Bawa
Pol. J. Food Nutr. Sci. 2003;53(3):3-13
 

FUNCTIONAL PROPERTIES OF FOODS OF ANIMAL ORIGIN AND THE METHODS
Paweł M. Pisulewski, Renata B. Kostogrys
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):65-73
 
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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