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Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review
Marzanna Hęś
Pol. J. Food Nutr. Sci. 2017;67(1):5–17
DOI: https://doi.org/10.1515/pjfns-2016-0024
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BIOACCUMULATION OF METAL IONS BY YEAST CELLS OF SACCHAROMYCES CEREVISIAE
Tadeusz Tuszyński, Anna Pasternakiewicz
Pol. J. Food Nutr. Sci. 2000;50(4):31–39
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RELATIONSHIPS BETWEEN CALCIUM AND LEAD ON POMACE DIETARY FIBRE.
Bożena Borycka
Pol. J. Food Nutr. Sci. 2000;50(1):23–28
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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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