| Issue 3 (1) 2004 pp. 5-12 |
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| Jadwiga Stachowiak, Hanna Smigielska |
| SORPTION OF COPPER AND ZINC IONS BY VARIOUS CEREAL BRAN AND COLLAGEN AND ELASTIN PREPARATIONS |
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| Issue 3 (1) 2004 pp. 13-20 |
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| Agnieszka Nawirska, Monika Kwasniewska |
| DIETARY FIBRE FRACTIONS FROM FRUIT PROCESSING WASTE |
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| Issue 3 (1) 2004 pp. 21-32 |
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| Teresa Fortuna, Dorota Galkowska, Leslaw Juszczak |
| COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES |
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| Issue 3 (1) 2004 pp. 33-43 |
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| Halina Gambus, Dorota Gumul |
| CHARACTERISTICS OF GELS MADE UP OF STARCH ISOLATED FROM IMMATURE CEREALS |
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| Issue 3 (1) 2004 pp. 45-53 |
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| Katarzyna Szambelan, Jacek Nowak, Krystyna J. Chrapkowska |
| COMPARISON OF BACTERIAL AND YEAST ETHANOL FERMENTATION YIELD FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS PULP AND JUICES |
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| Issue 3 (1) 2004 pp. 55-62 |
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| Wieslaw Wzorek, Joanna Koskowska, Agata Korytkowska |
| THE INFLUENCE OF TEMPERATURE OF PASTEURIZATION “MALT BEVERAGE” ON SURVIVAL ABILITY OF LACTIC ACID BACTERIA AND YEAST |
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| Issue 3 (1) 2004 pp. 63-72 |
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| Irena Bober, Jan Oszmianski |
| THE USE OF CHOKEBERRY’S POMACE TO INFUSION OF FRUIT TEA |
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| Issue 3 (1) 2004 pp. 73-83 |
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| Beata Kalisz, Stanislaw Kalisz, Jan Oszmianski |
| INFLUENCE OF SKULLCAP FLAVONES ON ANTIOXIDANT ACTIVITY AND ANTHOCYANINS AND COLOUR STABILIZATION OF STRAWBERRY`S CANNED FRUITS AND JAMS |
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| Issue 3 (1) 2004 pp. 85-92 |
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| Irena Perucka |
| CHANGES OF CAROTENOID CONTENTS DURING RIPENING OF PEPPER FRUITS AND ETHEPHON TREATMENT |
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| Issue 3 (1) 2004 pp. 93-102 |
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| Elzbieta Dluzewska, Marlena Nizler, Magdalena Maszewska |
| TECHNOLOGICAL ASPECTS OF OBTAINING SOY BEVERAGES |
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| Issue 3 (1) 2004 pp. 103-112 |
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| Malgorzata Ziarno, Anna Nowak, Antoni Pluta |
| POSSIBILITIES OF APPLICATION OF CALCIUM SALTS FOR CALCIUM FORTIFICATION OF COTTAGE CHEESE |
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| Issue 3 (1) 2004 pp. 113-121 |
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| Malgorzata Kania, Michal Michalak, Marek Gogolewski |
| ANTIOXIDATIVE POTENTIAL OF SUBSTANCES CONTAINED IN COLD PRESSED SOYBEAN OIL AND AFTER EACH PHASE OF REFINING PROCESS |
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| Issue 3 (1) 2004 pp. 123-137 |
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| Edward Kolakowski, Bozena Bednarczyk, Katarzyna Mordziak, Agnieszka Wozniak |
| EFFECTS OF CALCIUM CHLORIDE ON RIPENING OF HEADED AND GUTTED BRINE-SALTED BALTIC HERRING |
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| Issue 3 (1) 2004 pp. 139-144 |
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| Malgorzata Jakubowska, Jozefa Gardzielewska, Jerzy Kortz |
| FORMATION OF PHYSICOCHEMICAL PROPERTIES OF BROILER CHICKEN BREAST MUSCLES DEPENDING ON PH VALUE MEASURED 15 MINUTES AFTER SLAUGHTER |
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| Issue 3 (1) 2004 pp. 145-155 |
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| Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman, Kinga Woroch |
| INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES |
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| Issue 3 (1) 2004 pp. 157-165 |
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| Barbara Wojcik-Stopczynska, Monika Grzeszczuk |
| THE ESTIMATION OF SOME CONSTITUENTS CONTENTS IN MINIMALLY PROCESSED VEGETABLE SALADS PURCHASED IN THE RETAIL NETWORK |
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| Issue 3 (1) 2004 pp. 167-174 |
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| Marzena Jezewska-Zychowicz |
| OCCURRENCE OF SNACKING HABIT AMONG ADOLESCENTS AGED 13-15 YEARS AND ITS DETERMI-NANTS |
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| Issue 3 (1) 2004 pp. 175-185 |
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| Barbara Szczepaniak, Danuta Gorecka, Ewa Flaczyk |
| PREFERENCES AND FREQUENCY OF CONSUMPTION OF FRUITS AMONG GIRLS AND PREGNANT WOMEN |
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| Issue 3 (1) 2004 pp. 187-198 |
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| Iwona Kowalczuk |
| CONDITIONS OF FOOD CONCENTRATES CONSUMPTION |
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