| Issue 5 (2) 2006 pp. 5-23 |
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| Emilia Bernaś, Grażyna Jaworska, Waldemar Kmiecik |
| STORAGE AND PROCESSING OF EDIBLE MUSHROOMS |
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| Issue 5 (2) 2006 pp. 25-37 |
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| Sylwia Bonin, Wiesław Wzorek, Luiza Koper |
| INFLUENCE OF LONG-TIME CONTINUOUS FERMENTATION ON YEAST IMMOBILIZED ON FOAM GLASS |
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| Issue 5 (2) 2006 pp. 39-46 |
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| Anna Pasternakiewicz |
| THE GROWTH OF SACCHAROMYCES CEREVISIAE YEAST IN CADMIUM ENRICHED MEDIA |
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| Issue 5 (2) 2006 pp. 47-54 |
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| Barbara Biesiada-Drzazga |
| DESCRIPTION OF SELECTED CHARACTERISTICS OF MUSCLE AND FAT TISSUE OF 10-WEEK WHITE KOLUDA ®GEESE |
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| Issue 5 (2) 2006 pp. 55-64 |
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| Tomasz Florowski, Andrzej Pisula, Mirosław Słowński, Barbara Orzechowska |
| PROCESSING SUITABILITY OF PORK FROM DIFFERENT BREEDS REARED IN POLAND |
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| Issue 5 (2) 2006 pp. 65-72 |
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| Lech Adamczak, Mirosław Słowiński, Andrzej Pisula, Elżbieta Tomaszczyk, Monika Borysiak |
| THE EFFECT OF COMMUNITION DEGREE AND FAT CONTENT IN MEAT BATTERS ON THE PASTEURIZING P AND STERILIZING F VALUE OF MODEL CANNED MEAT PRODUCTS |
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| Issue 5 (2) 2006 pp. 73-82 |
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| Anna Cegiełka, Mirosław Słowiński, Katarzyna Piłkowska |
| THE EFFECT OF AN ADDITION OF SELECTED HYDROCOLLOIDS ON THE TEXTURAL PARAMETERS AND SENSORY QUALITY OF CHICKEN MEAT HAM |
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| Issue 5 (2) 2006 pp. 85-92 |
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| Krzysztof Dasiewicz, Iwona Mierzwińska |
| THE USE OF A COMPUTER DIGITAL ANALYSIS FOR EVALUATING THE QUALITY OF PORK TRIMMINGS |
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| Issue 5 (2) 2006 pp. 93-105 |
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| Tadeusz Szmańko, Maciej Oziembłowski, Ewa Dworecka, Dorota Dobrowolska |
| SENSORY QUALITY AND SELECTED PHYSICOCHEMICAL PROPERTIES OF PROCESSED MEAT PRODUCTS PRODUCED IN DIFFERENT PLANTS |
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| Issue 5 (2) 2006 pp. 107-115 |
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| Halina Makała, Michał Olkiewicz, Piotr Moch |
| CHARACTERISTICS OF SENSORY QUALITY OF BOLOGNA-TYPE SAUSAGE DERIVED FROM POLISH AND ITALIAN MARKET |
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| Issue 5 (2) 2006 pp. 117-125 |
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| Agata Witczak, Anna Leszczyńska |
| POLYCHLORINATED BIPHENYL PCB CONGENER RESIDUES IN „FRUTTI DI MARE” (SEAFOOD) PRODUCTS |
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| Issue 5 (2) 2006 pp. 127-133 |
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| Francis Olawale Abulude, Victoria Abimbola Ojediran |
| DEVELOPMENT AND QUALITY EVALUATION OF FORTIFIED „AMALA” |
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| Issue 5 (2) 2006 pp. 135-146 |
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| Grażyna Bortnowska, Anetta Makiewicz |
| TECHNOLOGICAL UTILITY OF GUAR GUM AND XANTHAN FOR PRODUCTION OF LOW-FAT INULIN-ENRICHED MAYONNAISE |
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| Issue 5 (2) 2006 pp. 147-156 |
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| Elżbieta Dłużewska, Anna Stabiecka, Magdalena Maszewska |
| EFFECT OF OIL PHASE CONCENTRATION ON RHEOLOGICAL PROPERTIES AND STABILITY OF BEVERAGE EMULSION |
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| Issue 5 (2) 2006 pp. 157-164 |
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| Paweł Górnaś, Aleksander Sieger, Krzysztof Dwiecki, Małgorzata Nogala-Kałucka, Krzysztof Palewski |
| DETERMINATION OF TOCOPHEROLS CONTENT IN SUNFLOWER OIL DURING OXIDATION USING FLUORESCENCE TECHNIQUE |
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| Issue 5 (2) 2006 pp. 165-177 |
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| Barbara Sawicka, Ewa Kotiuk |
| EVALUATION OF HEATH SAFETY OF MUSTARDS IN AN ASPECT OF OBLIGATORY NORMS |
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