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| Storage and processing of edible mushrooms |
| Emilia Bernaś, Grażyna Jaworska, Waldemar Kmiecik |
| Acta Sci. Pol. Technol. 2006; 5(2); 5-23; |
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| Influence of long-time continuous fermentation on yeast immobilized on foam glass |
| Sylwia Bonin, Wiesław Wzorek, Luiza Koper |
| Acta Sci. Pol. Technol. 2006; 5(2); 25-37; |
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| The growth of Saccharomyces cerevisiae yeast in cadmium enriched media |
| Anna Pasternakiewicz |
| Acta Sci. Pol. Technol. 2006; 5(2); 39-46; |
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| Description of selected characteristics of muscle and fat tissue of 10-week white KOLUDA ®Geese |
| Barbara Biesiada-Drzazga |
| Acta Sci. Pol. Technol. 2006; 5(2); 47-54; |
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| Processing suitability of pork from different breeds reared in Poland |
| Tomasz Florowski, Andrzej Pisula, Mirosław Słowński, Barbara Orzechowska |
| Acta Sci. Pol. Technol. 2006; 5(2); 55-64; |
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| The effect of communition degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products |
| Lech Adamczak, Mirosław Słowiński, Andrzej Pisula, Elżbieta Tomaszczyk, Monika Borysiak |
| Acta Sci. Pol. Technol. 2006; 5(2); 65-72; |
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| The effect of an addition of selected hydrocolloids on the textural parameters and sensory quality of chicken meat ham |
| Anna Cegiełka, Mirosław Słowiński, Katarzyna Piłkowska |
| Acta Sci. Pol. Technol. 2006; 5(2); 73-82; |
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| The use of a computer digital analysis for evaluating the quality of pork trimmings |
| Krzysztof Dasiewicz, Iwona Mierzwińska |
| Acta Sci. Pol. Technol. 2006; 5(2); 85-92; |
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| Sensory quality and selected physicochemical properties of processed meat products produced in different plants |
| Tadeusz Szmańko, Maciej Oziembłowski, Ewa Dworecka, Dorota Dobrowolska |
| Acta Sci. Pol. Technol. 2006; 5(2); 93-105; |
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| Characteristics of sensory quality of bologna-type sausage derived from polish and Italian market |
| Halina Makała, Michał Olkiewicz, Piotr Moch |
| Acta Sci. Pol. Technol. 2006; 5(2); 107-115; |
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| Polychlorinated biphenyl PCB congener residues in „frutti di mare” (seafood) products |
| Agata Witczak, Anna Leszczyńska |
| Acta Sci. Pol. Technol. 2006; 5(2); 117-125; |
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| Development and quality evaluation of fortified „Amala” |
| Francis Olawale Abulude, Victoria Abimbola Ojediran |
| Acta Sci. Pol. Technol. 2006; 5(2); 127-133; |
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| Technological utility of guar gum and xanthan for production of low-fat inulin-enriched mayonnaise |
| Grażyna Bortnowska, Anetta Makiewicz |
| Acta Sci. Pol. Technol. 2006; 5(2); 135-146; |
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| Effect of oil phase concentration on rheological properties and stability of beverage emulsion |
| Elżbieta Dłużewska, Anna Stabiecka, Magdalena Maszewska |
| Acta Sci. Pol. Technol. 2006; 5(2); 147-156; |
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| Determination of tocopherols content in sunflower oil during oxidation using fluorescence technique |
| Paweł Górnaś, Aleksander Sieger, Krzysztof Dwiecki, Małgorzata Nogala-Kałucka, Krzysztof Palewski |
| Acta Sci. Pol. Technol. 2006; 5(2); 157-164; |
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| Evaluation of heath safety of mustards in an aspect of obligatory norms |
| Barbara Sawicka, Ewa Kotiuk |
| Acta Sci. Pol. Technol. 2006; 5(2); 165-177; |
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Volume 23 (2024)