| Issue 2 (2) 2003 pp. 5-16 |
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| Wojciech Krzyżaniak, Artur Olesienkiewicz, Wojciech Siała¶, Lucyna Słominska, Tomasz Jankowski, Włodzimierz Grajek |
| CHEMICAL COMPOSITION OF MALTODEXTRINS OF LOW DEXTROSE EQUIVALENT OBTAINED BY POTATO STARCH HYDROLYSIS USING DIFFERENT ALPHA-AMYLASES |
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| Issue 2 (2) 2003 pp. 17-26 |
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| Lucyna Słominska, Danuta Wi¶niewska, Anna Grze¶kowiak |
| LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE |
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| Issue 2 (2) 2003 pp. 27-36 |
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| Jolanta Kowalska, Andrzej Lenart |
| THE INFLUENCE OF AGGLOMERATION ON GENERAL PROPERTIES OF MULTICOMPONENT FOOD POWDER |
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| Issue 2 (2) 2003 pp. 37-46 |
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| Ewa Domian, Łukasz Milczarski |
| FLOW PROPERTIES OF FOOD PARTICULATE MATERIALS |
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| Issue 2 (2) 2003 pp. 47-56 |
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| Wiesław Wzorek, Sylwia Bonin, Joanna Koskowska |
| ATTEMPT TO OBTAIN BEVERAGE CONTAINING VIABLE LACTIC ACID BACTERIA AND ESTIMATION OF THEIRSURVIVAL ABILITY AT THE SELECTED TEMPERATURES |
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| Issue 2 (2) 2003 pp. 57-66 |
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| Anna B±kowska, Jan Oszmianski, Alicja Kucharska |
| THERMODYNAMIC CHARACTERISTIC OF COPIGMENTATION OF ANTHOCYANINS WITH FLAVONOIDS |
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| Issue 2 (2) 2003 pp. 67-76 |
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| Zbigniew Dolatowski, D.M.Stasiak, S.Pisarek |
| TEXTURE AND ORGANOLEPTIC EVALUATION OF DIETETIC MODEL MEAT-FAT-OAT PRODUCT |
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| Issue 2 (2) 2003 pp. 77-84 |
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| Jerzy Gejdel, Władysław Korzeniowski |
| WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING DEPENDING ON THEIR MEATINESS |
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| Issue 2 (2) 2003 pp. 85-94 |
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| Lech Adamczak, Mirosław Słowiński, Marcin Rucinski |
| THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES |
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| Issue 2 (2) 2003 pp. 95-102 |
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| Krystyna Szymandera-Buszka, Katarzyna Waszkowiak |
| QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE |
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| Issue 2 (2) 2003 pp. 103-114 |
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| Piotr Janas |
| PRODUCTION OF EXTRACELLULAR ENZYMES BY IOW-PROTEASE MUTANTS OF THCHODERMA REESEI |
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| Issue 2 (2) 2003 pp. 115-128 |
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| Róża Biegańska-Marecik, Janusz Czapski |
| THE COMPARISON OF SUITABILITY OF APPLE CULTIVARS FOR MINIMALLY PROCESING |
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| Issue 2 (2) 2003 pp. 129-138 |
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| Elżbieta Radziejewska-Kubzdela, Janusz Czapski, Katarzyna Czaczyk, Anna Zielińska |
| THE INFLUENCE OF IMMERSION IN HYDROGEN PEROXIDE AND MODIFIED ATMOSFERE PACKAGING ON THE SHELF- LIFE OF MINIMALLY PROCESSED CELERIAC |
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| Issue 2 (2) 2003 pp. 139-147 |
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| Barbara Wójcik-Stopczyńska, Monika Grzeszczuk |
| QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK |
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