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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
06
2015
06
30
2005
4
1
10.17306/J.AFS.2005.1
https://www.food.actapol.net/volume4/issue1
SUPERCRITICAL FLUIDS
Ruhan
Askin
Semih
Ötles
06
30
2005
3
16
10.17306/J.AFS.1.1
https://www.food.actapol.net/volume4/issue1/abstract-1.html
ADVANCED STATISTICAL METHODS AS A NEW TOOL FOR DATA ANALYSIS IN FOOD AND NUTRITION SCIENCE
Małgorzata
Darewicz
Jerzy
Dziuba
06
30
2005
17
25
10.17306/J.AFS.1.2
https://www.food.actapol.net/volume4/issue1/abstract-2.html
THE SELECTED PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM STRAINS AND THEIR APPLICATION TO PRODUCTION OF BIOACTIVE MALT BEVERAGES
Joanna
Kraszewska
Wiesław
Wzorek
Eliza
Sztando
06
30
2005
27
38
10.17306/J.AFS.1.3
https://www.food.actapol.net/volume4/issue1/abstract-3.html
ANTAGONISTIC ACTIVITY OF LACTOBACILLUS PLANTARUM STRAINS
Joanna
Kraszewska
Wiesław
Wzorek
Eliza
Sztando
<span class="border">Anna
Raczyńska-Cabaj</span>
06
30
2005
39
52
10.17306/J.AFS.1.4
https://www.food.actapol.net/volume4/issue1/abstract-4.html
MILLING AND BAKING VALUE OF SEVERAL SPRING AND WINTER BARLEY CULTIVARS
Anna
Czubaszek
Hanna
Subda
Zofia
Karolini-Skaradzińska
06
30
2005
53
62
10.17306/J.AFS.1.5
https://www.food.actapol.net/volume4/issue1/abstract-5.html
MOISTURE SORPTION ISOTHERMS OF DRIED AND CANDIED FRUITS
Ewa
Gondek
Piotr P.
Lewicki
06
30
2005
63
71
10.17306/J.AFS.1.6
https://www.food.actapol.net/volume4/issue1/abstract-6.html
EVALUATION OF METHODS FOR DETERMINATION OF ALCOHOL CONTENT IN EMULSION CREAMS
Tomasz
Tarko
Tadeusz
Tuszyński
06
30
2005
73
81
10.17306/J.AFS.1.7
https://www.food.actapol.net/volume4/issue1/abstract-7.html
CHANGES OF PHENOL COMPOUNDS CONTENT, COLOR PARAMETERS AND ANTIOXIDANT ACTIVITY DURING STORAGE OF JUICES FROM SELECTED APPLE VARIETIES
Bogdan
Sieliwanowicz
Aurelia G.
Hałasińska
Maria
Trzcińska
Aleksander
Jakubowski
Janusz
Lipowski
Sylwia
Skąpska
06
30
2005
83
91
10.17306/J.AFS.1.8
https://www.food.actapol.net/volume4/issue1/abstract-8.html
THE LEVEL OF NITRATES, NITRITES AND OXALATES IN DIFFERENT USABLE PARTS OF DILL (ANETHUM GRAVEOLENS L.) DEPENDING ON PLANT HEIGHT
Waldemar
Kmiecik
Zofia
Lisiewska
Piotr
Gębczyński
06
30
2005
93
102
10.17306/J.AFS.1.9
https://www.food.actapol.net/volume4/issue1/abstract-9.html
CHARACTERISTICS OF STERILIZED LIVER PATÉ MANUFACTURED FROM DIFFERENT RAW MATERIALS
Andrzej
Tyburcy
Anna
Kosińska
Aneta
Cegiełka
06
30
2005
103
110
10.17306/J.AFS.1.10
https://www.food.actapol.net/volume4/issue1/abstract-10.html
THE EFFECT OF ADDED MODIFIED STARCH ON QUALITY OF COMMINUTED SCALDED SAUSAGES
Wioleta
Dzieszuk
Ewa
Dworecka
Tadeusz
Szmańko
06
30
2005
111
121
10.17306/J.AFS.1.11
https://www.food.actapol.net/volume4/issue1/abstract-11.html
EFFECTIVE USE OF FERRIC SULFATE IN TREATMENT OF DIFFERENT FOOD INDUSTRY WASTEWATER
Piotr
Konieczny
<span class="border">Ewa
Ekner</span>
Waldemar
Uchman
Bożena
Kufel
06
30
2005
123
132
10.17306/J.AFS.1.12
https://www.food.actapol.net/volume4/issue1/abstract-12.html
QUALITY OF EWE CARCASSES AND POSSIBILITIES OF USAGE OF THEM TO MANUFACTURING OF SALAMI TYPE SAUSAGES
Monika
Altmann
Reinhard
Süß
Gerhard von
Lengerken
06
30
2005
133
146
10.17306/J.AFS.1.13
https://www.food.actapol.net/volume4/issue1/abstract-13.html
PLANT STEROLS IN FOOD TECHNOLOGY
Magdalena
Rudzińska
Waldemar
Uchman
Erwin
Wąsowicz
06
30
2005
147
156
10.17306/J.AFS.1.14
https://www.food.actapol.net/volume4/issue1/abstract-14.html