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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
12
30
2003
2
2
10.17306/J.AFS.2003.2
https://www.food.actapol.net/volume2/issue2
CHEMICAL COMPOSITION OF MALTODEXTRINS OF LOW DEXTROSE EQUIVALENT OBTAINED BY POTATO STARCH HYDROLYSIS USING DIFFERENT ALPHA-AMYLASES
Wojciech
Krzyżaniak
Artur
Olesienkiewicz
Wojciech
Siałaś
Lucyna
Słominska
Tomasz
Jankowski
Włodzimierz
Grajek
12
30
2003
5
16
10.17306/J.AFS.2.1
https://www.food.actapol.net/volume2/issue2/abstract-1.html
LIQUEFACTION OF STARCH BY THERMOSTABLE ALPHA-AMYLASE
Lucyna
Słominska
Danuta
Wiśniewska
Anna
Grześkowiak
12
30
2003
17
26
10.17306/J.AFS.2.2
https://www.food.actapol.net/volume2/issue2/abstract-2.html
THE INFLUENCE OF AGGLOMERATION ON GENERAL PROPERTIES OF MULTICOMPONENT FOOD POWDER
Jolanta
Kowalska
Andrzej
Lenart
12
30
2003
27
36
10.17306/J.AFS.2.3
https://www.food.actapol.net/volume2/issue2/abstract-3.html
FLOW PROPERTIES OF FOOD PARTICULATE MATERIALS
Ewa
Domian
Łukasz
Milczarski
12
30
2003
37
46
10.17306/J.AFS.2.4
https://www.food.actapol.net/volume2/issue2/abstract-4.html
ATTEMPT TO OBTAIN BEVERAGE CONTAINING VIABLE LACTIC ACID BACTERIA AND ESTIMATION OF THEIRSURVIVAL ABILITY AT THE SELECTED TEMPERATURES
Wiesław
Wzorek
Sylwia
Bonin
Joanna
Koskowska
12
30
2003
47
56
10.17306/J.AFS.2.5
https://www.food.actapol.net/volume2/issue2/abstract-5.html
THERMODYNAMIC CHARACTERISTIC OF COPIGMENTATION OF ANTHOCYANINS WITH FLAVONOIDS
Anna
Bąkowska
Jan
Oszmianski
Alicja
Kucharska
12
30
2003
57
66
10.17306/J.AFS.2.6
https://www.food.actapol.net/volume2/issue2/abstract-6.html
TEXTURE AND ORGANOLEPTIC EVALUATION OF DIETETIC MODEL MEAT-FAT-OAT PRODUCT
Zbigniew
Dolatowski
D.M.Stasiak
S.Pisarek
12
30
2003
67
76
10.17306/J.AFS.2.7
https://www.food.actapol.net/volume2/issue2/abstract-7.html
WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING DEPENDING ON THEIR MEATINESS
Jerzy
Gejdel
Władysław
Korzeniowski
12
30
2003
77
84
10.17306/J.AFS.2.8
https://www.food.actapol.net/volume2/issue2/abstract-8.html
THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES
Lech
Adamczak
Mirosław
Słowiński
Marcin
Rucinski
12
30
2003
85
94
10.17306/J.AFS.2.9
https://www.food.actapol.net/volume2/issue2/abstract-9.html
QUALITATIVE AND QUANTITATIVE CHANGES OF THIAMINE IN TURKEY MEATBALLS IN THE PRESENCE OF POTASSIUM IODIDE
Krystyna
Szymandera-Buszka
Katarzyna
Waszkowiak
12
30
2003
95
102
10.17306/J.AFS.2.10
https://www.food.actapol.net/volume2/issue2/abstract-10.html
PRODUCTION OF EXTRACELLULAR ENZYMES BY IOW-PROTEASE MUTANTS OF THCHODERMA REESEI
Piotr
Janas
12
30
2003
103
114
10.17306/J.AFS.2.11
https://www.food.actapol.net/volume2/issue2/abstract-11.html
THE COMPARISON OF SUITABILITY OF APPLE CULTIVARS FOR MINIMALLY PROCESING
Róża
Biegańska-Marecik
Janusz
Czapski
12
30
2003
115
128
10.17306/J.AFS.2.12
https://www.food.actapol.net/volume2/issue2/abstract-12.html
THE INFLUENCE OF IMMERSION IN HYDROGEN PEROXIDE AND MODIFIED ATMOSFERE PACKAGING ON THE SHELF- LIFE OF MINIMALLY PROCESSED CELERIAC
Elżbieta
Radziejewska-Kubzdela
Janusz
Czapski
Katarzyna
Czaczyk
Anna
Zielińska
12
30
2003
129
138
10.17306/J.AFS.2.13
https://www.food.actapol.net/volume2/issue2/abstract-13.html
QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK
Barbara
Wójcik-Stopczyńska
Monika
Grzeszczuk
12
30
2003
139
147
10.17306/J.AFS.2.14
https://www.food.actapol.net/volume2/issue2/abstract-14.html