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Julita Reguła
Acta Scientiarum Polonorum Technologia Alimentaria
Acta Sci Pol Technol Aliment
16440730
18989594
10.17306/J.AFS
https://www.food.actapol.net
06
10
2015
06
30
2002
1
1
10.17306/J.AFS.2002.1
https://www.food.actapol.net/volume1/issue1
THE EFFECT OF CONCENTRATION OF SODIUM CHLORIDE ON ENZYMATIC ACTIVITY OF CANDIDA SP
Elżbieta
Bogusławska-Wąs
Waldemar
Dąbrowski
Katarzyna
Czeszejko
06
30
2002
05
15
10.17306/J.AFS.1.1
https://www.food.actapol.net/volume1/issue1/abstract-1.html
THE STUDY OF SACCHAROMYCES CEREVISIAE BAKERY YEAST STRAIN CAPACITY OF BINDING WITH MAGNESIUM DURING CULTIVATION IN STATIONARY CONDITIONS
Wanda
Duszkiewicz-Reinhard
Małgorzata
Gniewosz
Stanisław
Błażejak
Adam
Bańkowski
06
30
2002
17
26
10.17306/J.AFS.1.2
https://www.food.actapol.net/volume1/issue1/abstract-2.html
CONTENTS OF SELECTED NITROGENOUS SUBSTANCES IN THE FRESH AND FROZEN BRUSSELS SPROUTS
Piotr
Gębczyński
06
30
2002
27
35
10.17306/J.AFS.1.3
https://www.food.actapol.net/volume1/issue1/abstract-3.html
STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES
Jan
Oszmiański
06
30
2002
37
45
10.17306/J.AFS.1.4
https://www.food.actapol.net/volume1/issue1/abstract-4.html
INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF ?LUNCH MEAT? SAUSAGES
Agnieszka
Bilska
Krystyna
Krysztofiak
Piotr
Sęk
Waldemar
Uchman
06
30
2002
47
53
10.17306/J.AFS.1.5
https://www.food.actapol.net/volume1/issue1/abstract-5.html
BACTERIAL CONTAMINATION OF MEAT AND MEAT PRODUCTS AFTER ULTRASOUND TREATMENT
Zbigniew J.
Dolatowski
Dariusz M.
Stasiak
06
30
2002
55
65
10.17306/J.AFS.1.6
https://www.food.actapol.net/volume1/issue1/abstract-6.html
THE SLAUGHTER VALUE OF FARM GROWED BEAVERS
Władysław
Korzeniowski
Tomasz
Żmijewski
Barbara
Jankowska
Aleksandra
Kwiatkowska
06
30
2002
67
73
10.17306/J.AFS.1.7
https://www.food.actapol.net/volume1/issue1/abstract-7.html
THE YIELD AND QUALITY OF MEAT AS THE FUNCTION OF WEIGHT AND SEX OF SLAUGHTERED BEAVERS
Władysław
Korzeniowski
Aleksandra
Kwiatkowska
Barbara
Jankowska
Tomasz
Żmijewski
06
30
2002
75
83
10.17306/J.AFS.1.8
https://www.food.actapol.net/volume1/issue1/abstract-8.html
DETERMINATION OF WATER CONTENT IN CHEESE SAMPLES BY THE USE OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY
Agnieszka
Bilska
Krystyna
Krysztofiak
Piotr
Komorowski
06
30
2002
85
90
10.17306/J.AFS.1.9
https://www.food.actapol.net/volume1/issue1/abstract-9.html
INFLUENCE OF HYDROTHERMAL PROCESSING OF OAT GRAIN ON ITS SELECTED PHYSICAL PROPERTIES
Zbigniew
J.
Dariusz
M.
Sylwia
Pisarek
06
30
2002
91
102
10.17306/J.AFS.1.10
https://www.food.actapol.net/volume1/issue1/abstract-10.html
METHOD OF MEASUREMENT OF EFFECTIVE ENERGY IN FOOD PROCESSING BASED ON THE INDIVIDUAL LOSSES OF THE MOTOR AND THE WORKING MACHINE
Paweł
Janus
06
30
2002
103
111
10.17306/J.AFS.1.11
https://www.food.actapol.net/volume1/issue1/abstract-11.html
INFLUENCE OF SELECTED FACTORS ON CONSUMER BEHAVIOUR ON EDIBLE FATS MARKET
Ewa
Flaczyk
Józef
Korczak
06
30
2002
113
120
10.17306/J.AFS.1.12
https://www.food.actapol.net/volume1/issue1/abstract-12.html