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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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