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FOOD SCIENCE CENTRAL

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Issue 2 (2) 2003

Contents:

Issue 2 (2) 2003 pp. 5-16
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
 
Issue 2 (2) 2003 pp. 17-26
Lucyna Słominska, Danuta Wi¶niewska, Anna Grze¶kowiak
LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE
 
Issue 2 (2) 2003 pp. 27-36
Jolanta Kowalska, Andrzej Lenart
THE INFLUENCE OF AGGLOMERATION ON GENERAL PROPERTIES OF MULTICOMPONENT FOOD POWDER
 
Issue 2 (2) 2003 pp. 37-46
Ewa Domian, Łukasz Milczarski
FLOW PROPERTIES OF FOOD PARTICULATE MATERIALS
 
Issue 2 (2) 2003 pp. 47-56
Wiesław Wzorek, Sylwia Bonin, Joanna Koskowska
ATTEMPT TO OBTAIN BEVERAGE CONTAINING VIABLE LACTIC ACID BACTERIA AND ESTIMATION OF THEIRSURVIVAL ABILITY AT THE SELECTED TEMPERATURES
 
Issue 2 (2) 2003 pp. 57-66
Anna B±kowska, Jan Oszmianski, Alicja Kucharska
THERMODYNAMIC CHARACTERISTIC OF COPIGMENTATION OF ANTHOCYANINS WITH FLAVONOIDS
 
Issue 2 (2) 2003 pp. 67-76
Zbigniew Dolatowski, D.M.Stasiak, S.Pisarek
TEXTURE AND ORGANOLEPTIC EVALUATION OF DIETETIC MODEL MEAT-FAT-OAT PRODUCT
 
Issue 2 (2) 2003 pp. 77-84
Jerzy Gejdel, Władysław Korzeniowski
WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING DEPENDING ON THEIR MEATINESS
 
Issue 2 (2) 2003 pp. 85-94
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
 
Issue 2 (2) 2003 pp. 95-102
Krystyna Szymandera-Buszka, Katarzyna Waszkowiak
QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE
 
Issue 2 (2) 2003 pp. 103-114
Piotr Janas
PRODUCTION OF EXTRACELLULAR ENZYMES BY IOW-PROTEASE MUTANTS OF THCHODERMA REESEI
 
Issue 2 (2) 2003 pp. 115-128
Róża Biegańska-Marecik, Janusz Czapski
THE COMPARISON OF SUITABILITY OF APPLE CULTIVARS FOR MINIMALLY PROCESING
 
Issue 2 (2) 2003 pp. 129-138
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
 
Issue 2 (2) 2003 pp. 139-147
Barbara Wójcik-Stopczyńska, Monika Grzeszczuk
QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK
 

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