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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
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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
Keyword fermented milk
Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir
Pol. J. Food Nutr. Sci. 2015;65(4):269–279
EVALUATION OF MILK DRINKS FERMENTED BY PROBIOTIC BACTERIA AND FORTIFIED WITH ZINC SALTS
Pol. J. Food Nutr. Sci. 2011;61(1):55–60
FORMATION OF SOME ORGANIC ACIDS DURING FERMENTATION OF MILK
Pol. J. Food Nutr. Sci. 2006;56(3):277–281
VIABILITY LOSS OF SOME FOOD-BORNE PATHOGENS IN MILK FERMENTED WITH LACTOBACILLUS ACIDOPHILUS.
Pol. J. Food Nutr. Sci. 1998;48(4):713–722
VIABILITY OF LACTOBACILLUS ACIDOPHILUS IN FERMENTED MILK PRODUCTS DURING REFRIGERATED STORAGE
Pol. J. Food Nutr. Sci. 1998;48(3):465–472
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