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COMPOSITION, PROPERTIES AND NUTRITIONAL ASPECTS OF MILK FAT GLOBULE MEMBRANE – A REVIEW
Mohamed Mansour El-Loly
Pol. J. Food Nutr. Sci. 2011;61(1):7–32
DOI: https://doi.org/10.2478/v10222-011-0001-0
 

RELATIONSHIP BETWEEN WATER ACTIVITY OF CRISP BREAD AND ITS MECHANICAL PROPERTIES AND STRUCTURE
Ewa Jakubczyk, Agata Marzec, Piotr P. Lewicki
Pol. J. Food Nutr. Sci. 2008;58(1):45–51
 

STRUCTURE AND FUNCTIONAL PROPERTIES OF WHEAT BREAD AND PASTA PRODUCED THROUGH SUPPLEMENTATION OF RS2 AND RS3 TO WHEAT FLOUR FROM TRADITIONAL POLISH AND RUSSIAN CULTIVARS
Valentina I. Kiseleva, Wioletta Błaszczak, Jadwiga Sadowska, Valery Ya. Chernykh, Ekaterina Artem’eva, Józef Fornal, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2007;57(2):239–245
 

COMPARISON OF TEXTURE AND STRUCTURE OF ST (SEMITENDINOSUS) MUSCLE OF BLACK-WHITE CATTLE CROSSBREDS WITH CHAROLAISE, MARCHIGIANA, PIEMONTESE AND CHIANINA AND ITS SUSCEPTIBILITY TO MASSAGING
Kazimierz Lachowicz, Henryk Kamieniecki, Leszek Gajowiecki, Jerzy Wójcik, Krzysztof Szarkowski, Małgorzata Sobczak, Joanna Żochowska-Kujawska, Marek Kotowicz, Arkadiusz Żych
Pol. J. Food Nutr. Sci. 2007;57(1):63–68
 

COMPARATIVE ANALYSIS OF THE SUSCEPTIBILITY OF SELECTED MUSCLES OF PIETRAIN, DUROC AND POLISH LARGE WHITE´POLISH LANDRACE PIGS TO MASSAGE-INDUCED CHANGES
Małgorzata Sobczak, Kazimierz Lachowicz, Roman Czarnecki, Leszek Gajowiecki, Andrzrej Klemke, Joanna Żochowska
Pol. J. Food Nutr. Sci. 2004;54(2):179–184
 

COMPARISON OF TEXTURE AND STRUCTURE OF SELECTED MUSCLES OF PIGLETS AND WILD BOAR JUVENILES.

Kazimierz Lachowicz, Joanna Żochowska, Małgorzata Sobczak
Pol. J. Food Nutr. Sci. 2004;54(1):75–79
 

STRUCTURE AND HARDNESS OF SELECTED MUSCLES IN YOUNG BULLS.

Barbara Oryl
Pol. J. Food Nutr. Sci. 2004;54(1):57–63
 

EFFECT OF PECTIN AND α-AMYLASE ON THE MICROSTRUCTURE AND STALING OF BREAD
A. A. E. Yaseen, A. A. Shouk, J. Sadowska, J. Fornal, T. Jelińska
Pol. J. Food Nutr. Sci. 2001;51(4):19–25
 

COMPARISON OF STRUCTURE, TEXTURE AND RHEOLOGICAL PROPERTIES OF SMOKED LOIN FROM MEAT OF PLW PORKERS AND THEIR CROSSES WITH CZECH BREEDS.
Kazimierz Lachowicz, Leszek Gajowiecki, Barbara Oryl, Roman Czarnecki
Pol. J. Food Nutr. Sci. 1998;48(4):644–654
 
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eISSN:2083-6007
ISSN:1230-0322
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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