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Substances with Antibacterial Activity in Edible Films – A Review
Karolina Kraśniewska, Małgorzata Gniewosz
Pol. J. Food Nutr. Sci. 2012;62(4):199–206
DOI: https://doi.org/10.2478/v10222-12-0059-3
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EFFECT OF CHITOSAN COATING ON SHELF-LIFE AND QUALITY OF FRESH-CUT MUSHROOM
Hesham A. A. Eissa
Pol. J. Food Nutr. Sci. 2008;58(1):95–105
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IMMOBILISATION OF THE PROTEOLYTIC ENZYME SYSTEM (CHYMOTRYPSIN-EXOPEPTIDASE) IN HIGH-MOLECULAR POLYSACCHARIDES.

Janusz Idziak, Piotr Moszczyński
Pol. J. Food Nutr. Sci. 2000;50(1):43–46
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PRELIMINARY STUDIES ON THERMOLYSIS OF CHITIN AND CHITOSAN WITH α-HYDROXY ACIDS.
Marek Sikora, Piotr Tomasik, Koji Araki
Pol. J. Food Nutr. Sci. 1998;48(2):163–170
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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