Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Scopus

Ebsco

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Coming soon:

Contents:

Issue 13 (4) 2014 pp.
Anna Chwastek
METHODS TO INCREASE THE RATE OF MASS TRANSFER DURING OSMOTIC DEHYDRATION OF FOODS
 
Issue 13 (4) 2014 pp.
Ebrahim Alfaig, Maria Angelovičova, Martin Kral, Ondrej Bučko
Effect of probiotics and thyme essential oil on the esssential amino acid content of the broiler chickens meat
 
Issue 13 (4) 2014 pp.
He Chen, Jianhua Zhang, Guowei Shu
Screening of Probiotic Goat Milk Tablets using Plackett–Burman design
 
Issue 13 (4) 2014 pp.
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki
Changes of antioxidant potential of pasta fortified with parsley (Petroselinum crispum Mill.) leaves in the light of protein-phenolics interactions
 
Issue 13 (4) 2014 pp.
A. E. Fayed, Azza M. Farahat, A. E. Metwally, M. S. Massoud and A. O. Emam
MULTI PHYSIOLOGICAL BENEFITS OF THE MOST POPULAR SOFT CHEESE IN EGYPT “KARIESH” MADE USING SKIMMED MILK UF-RETENTATE AND PROBIOTICS
 
Issue 13 (4) 2014 pp.
Krystyna Szymandera-Buszka, Marzanna Hęś, Katarzyna Waszkowiak, Anna Jędrusek-Golińska
THIAMINE LOSSES DURING STORAGE PASTEURIZED AND STERILIZED MODEL SYSTEMS MINCED CHICKEN MEAT WITH FRESH AND OXIDIZED FAT, AND ANTIOXIDANTS
 
Issue 13 (4) 2014 pp.
Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, Małgorzata Materska, Ewelina Zielińska
ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATES FROM RAW AND HEAT-TREATED YELLOW STRING BEANS (PHASEOLUS VULGARIS L.)
 

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