Keyword food
 

CONDITIONS OF ACRYLAMIDE SYNTHESIS IN FOOD AND ITS EFFECTS ON LIVE ORGANISMS
Jadwiga Biernat, Joanna Wyka, Danuta Figurska-Ciura
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):27–30
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CHARACTERISING BIOMATERIALS BY SPECTROSCOPY
Peter Belton
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):16–19
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POLISH CONSUMERS’ PERCEPTION OF FOOD-RELATED RISKS
Irena Ozimek, Sylwia Żakowska-Biemans, Krystyna Gutkowska
Pol. J. Food Nutr. Sci. 2009;59(2):189–192
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APPLICATION OF MICROSCOPY METHODS IN FOOD ANALYSIS.
Wioletta Błaszczak, Józef Fornal
Pol. J. Food Nutr. Sci. 2008;58(2):183–198
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OZONE AS AN ALTERNATIVE DISINFECTANT
Beata Wysok, Jan Uradziński, Małgorzata Gomółka-Pawlicka
Pol. J. Food Nutr. Sci. 2006;56(1):3–8
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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