Agata Wawrzyniak, Jadwiga Hamułka, Małgorzata Drywień, Magdalena Górnicka, Jolanta Pierzynowska, Malwina Wojtaś, Małgorzata Gajewska, Joanna Frąckiewicz, Anna Gronowska-Senger

Pol. J. Food Nutr. Sci. 2014;64(4):277-281

DOI: https://doi.org/10.2478/pjfns-2013-0025

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CONTENT OF SELECTED COMPONENTS IN FRUITS OF POLISH WATERMELON CULTIVAR ‘BINGO’ AS DEPENDENT ON THE METHOD OF SEEDLING PRODUCTION AND IRRIGATION

Dorota Wichrowska, Tadeusz Wojdyła, Stanisław Rolbiecki, Roman Rolbiecki, Piotr Piszczek

Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):147-149

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QUALITY OF SAVOY CABBAGE STORED UNDER CONTROLLED ATMOSPHERE WITH THE ADDITION OF ESSENTIAL OILS

Lucjan Krala, Maria Witkowska, Alina Kunicka, Danuta Kalemba

Pol. J. Food Nutr. Sci. 2007;57(1):45-50

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EFFECT OF VITAMIN C ON SERUM PROTEIN PROFILE IN MICE AFTER ALUMINUM SULPHATE INTOXICATION

Manal A. Hamed

Pol. J. Food Nutr. Sci. 2006;56(3):339-348

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COMPARATIVE STUDY OF THE ENZYMATIC METHOD FOR DETERMINATION OF VITAMIN C WITH ROUTINE METHODS ACCORDING TO ISO.

Joanna Danielczuk, Robert Pietrzykowski, Wojciech Zieliński

Pol. J. Food Nutr. Sci. 2004;54(1):41-46

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THE CONTENT OF NITRATES V AND III AND VITAMIN C IN JUICES OBTAINED FROM ORGANIC AND CONVENTIONAL RAW MATERIALS.

Maria Śmiechowska

Pol. J. Food Nutr. Sci. 2003;53(2):57-61

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EFFECT OF THE MATERIAL FORM, STORAGE AND COOKING METHODS ON THE QULAITY OF BRUSSELS SPROUTS

Ewa Czarniecka-Skubina

Pol. J. Food Nutr. Sci. 2002;52(3):75-82

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OPTIMISATION OF POTATO QUALITY IN CULINARY PROCESS.

Barabara Gołaszewska, Stanisław Zalewski

Pol. J. Food Nutr. Sci. 2001;51(1):59-63

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COMPARISON OF THE CONTENTS OF NITRATES, NITRITES, LEAD, CALCIUM AND VITAMIN C IN POTATOES FROM CONVENTIONAL AND ECOLOGICAL FARMS.

Ewa Rembiałkowska

Pol. J. Food Nutr. Sci. 1999;49(4):17-26

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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.