1017306-J-AFS-1772763592
260306031952
poznan
admin@actapol.net
Julita ReguĊa
Acta Scientiarum Polonorum Technologia Alimentaria
Acta Sci Pol Technol Aliment
16440730
18989594
10.17306/J.AFS
https://www.food.actapol.net
03
06
2015
06
30
2004
3
1
10.17306/J.AFS.2004.1
https://www.food.actapol.net/volume3/issue1
SORPTION OF COPPER AND ZINC IONS BY VARIOUS CEREAL BRAN AND COLLAGEN AND ELASTIN PREPARATIONS
Jadwiga
Stachowiak
Hanna
Smigielska
06
30
2004
5
12
10.17306/J.AFS.1.1
https://www.food.actapol.net/volume3/issue1/abstract-1.html
DIETARY FIBRE FRACTIONS FROM FRUIT PROCESSING WASTE
Agnieszka
Nawirska
Monika
Kwasniewska
06
30
2004
13
20
10.17306/J.AFS.1.2
https://www.food.actapol.net/volume3/issue1/abstract-2.html
COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES
Teresa
Fortuna
Dorota
Galkowska
Leslaw
Juszczak
06
30
2004
21
32
10.17306/J.AFS.1.3
https://www.food.actapol.net/volume3/issue1/abstract-3.html
CHARACTERISTICS OF GELS MADE UP OF STARCH ISOLATED FROM IMMATURE CEREALS
Halina
Gambus
Dorota
Gumul
06
30
2004
33
43
10.17306/J.AFS.1.4
https://www.food.actapol.net/volume3/issue1/abstract-4.html
COMPARISON OF BACTERIAL AND YEAST ETHANOL FERMENTATION YIELD FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS PULP AND JUICES
Katarzyna
Szambelan
Jacek
Nowak
Krystyna J.
Chrapkowska
06
30
2004
45
53
10.17306/J.AFS.1.5
https://www.food.actapol.net/volume3/issue1/abstract-5.html
THE INFLUENCE OF TEMPERATURE OF PASTEURIZATION “MALT BEVERAGE” ON SURVIVAL ABILITY OF LACTIC ACID BACTERIA AND YEAST
Wieslaw
Wzorek
Joanna
Koskowska
Agata
Korytkowska
06
30
2004
55
62
10.17306/J.AFS.1.6
https://www.food.actapol.net/volume3/issue1/abstract-6.html
THE USE OF CHOKEBERRY’S POMACE TO INFUSION OF FRUIT TEA
Irena
Bober
Jan
Oszmianski
06
30
2004
63
72
10.17306/J.AFS.1.7
https://www.food.actapol.net/volume3/issue1/abstract-7.html
INFLUENCE OF SKULLCAP FLAVONES ON ANTIOXIDANT ACTIVITY AND ANTHOCYANINS AND COLOUR STABILIZATION OF STRAWBERRY`S CANNED FRUITS AND JAMS
Beata
Kalisz
Stanislaw
Kalisz
Jan
Oszmianski
06
30
2004
73
83
10.17306/J.AFS.1.8
https://www.food.actapol.net/volume3/issue1/abstract-8.html
CHANGES OF CAROTENOID CONTENTS DURING RIPENING OF PEPPER FRUITS AND ETHEPHON TREATMENT
Irena
Perucka
06
30
2004
85
92
10.17306/J.AFS.1.9
https://www.food.actapol.net/volume3/issue1/abstract-9.html
TECHNOLOGICAL ASPECTS OF OBTAINING SOY BEVERAGES
Elzbieta
Dluzewska
Marlena
Nizler
Magdalena
Maszewska
06
30
2004
93
102
10.17306/J.AFS.1.10
https://www.food.actapol.net/volume3/issue1/abstract-10.html
POSSIBILITIES OF APPLICATION OF CALCIUM SALTS FOR CALCIUM FORTIFICATION OF COTTAGE CHEESE
Malgorzata
Ziarno
Anna
Nowak
Antoni
Pluta
06
30
2004
103
112
10.17306/J.AFS.1.11
https://www.food.actapol.net/volume3/issue1/abstract-11.html
ANTIOXIDATIVE POTENTIAL OF SUBSTANCES CONTAINED IN COLD PRESSED SOYBEAN OIL AND AFTER EACH PHASE OF REFINING PROCESS
Malgorzata
Kania
Michal
Michalak
Marek
Gogolewski
06
30
2004
113
121
10.17306/J.AFS.1.12
https://www.food.actapol.net/volume3/issue1/abstract-12.html
EFFECTS OF CALCIUM CHLORIDE ON RIPENING OF HEADED AND GUTTED BRINE-SALTED BALTIC HERRING
Edward
Kolakowski
Bozena
Bednarczyk
Katarzyna
Mordziak
Agnieszka
Wozniak
06
30
2004
123
137
10.17306/J.AFS.1.13
https://www.food.actapol.net/volume3/issue1/abstract-13.html
FORMATION OF PHYSICOCHEMICAL PROPERTIES OF BROILER CHICKEN BREAST MUSCLES DEPENDING ON PH VALUE MEASURED 15 MINUTES AFTER SLAUGHTER
Malgorzata
Jakubowska
Jozefa
Gardzielewska
Jerzy
Kortz
06
30
2004
139
144
10.17306/J.AFS.1.14
https://www.food.actapol.net/volume3/issue1/abstract-14.html
INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES
Agnieszka
Bilska
Krystyna
Krysztofiak
Waldemar
Uchman
Kinga
Woroch
06
30
2004
145
155
10.17306/J.AFS.1.15
https://www.food.actapol.net/volume3/issue1/abstract-15.html
THE ESTIMATION OF SOME CONSTITUENTS CONTENTS IN MINIMALLY PROCESSED VEGETABLE SALADS PURCHASED IN THE RETAIL NETWORK
Barbara
Wojcik-Stopczynska
Monika
Grzeszczuk
06
30
2004
157
165
10.17306/J.AFS.1.16
https://www.food.actapol.net/volume3/issue1/abstract-16.html
OCCURRENCE OF SNACKING HABIT AMONG ADOLESCENTS AGED 13-15 YEARS AND ITS DETERMI-NANTS
Marzena
Jezewska-Zychowicz
06
30
2004
167
174
10.17306/J.AFS.1.17
https://www.food.actapol.net/volume3/issue1/abstract-17.html
PREFERENCES AND FREQUENCY OF CONSUMPTION OF FRUITS AMONG GIRLS AND PREGNANT WOMEN
Barbara
Szczepaniak
Danuta
Gorecka
Ewa
Flaczyk
06
30
2004
175
185
10.17306/J.AFS.1.18
https://www.food.actapol.net/volume3/issue1/abstract-18.html
CONDITIONS OF FOOD CONCENTRATES CONSUMPTION
Iwona
Kowalczuk
06
30
2004
187
198
10.17306/J.AFS.1.19
https://www.food.actapol.net/volume3/issue1/abstract-19.html