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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