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