1017306-J-AFS-1778347101
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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
05
09
2015
06
30
2006
5
1
10.17306/J.AFS.2006.1
https://www.food.actapol.net/volume5/issue1
EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS
Emilia
Bernaś
Grażyna
Jaworska
Zofia
Lisiewska
06
30
2006
5
20
10.17306/J.AFS.1.1
https://www.food.actapol.net/volume5/issue1/abstract-1.html
CHIRALITY AND THE NATURE OF FOOD AUTHENTICITY OF AROMA
Renata
Zawirska-Wojtasiak
06
30
2006
21
36
10.17306/J.AFS.1.2
https://www.food.actapol.net/volume5/issue1/abstract-2.html
PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS
Tomasz
Tarko
06
30
2006
37
45
10.17306/J.AFS.1.3
https://www.food.actapol.net/volume5/issue1/abstract-3.html
INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS
Tomasz
Tarko
Tadeusz
Tuszyński
06
30
2006
47
60
10.17306/J.AFS.1.4
https://www.food.actapol.net/volume5/issue1/abstract-4.html
USE OF AMINO ACID ANALYSIS FOR ESTIMATION OF BERRY JUICE AUTHENTICITY
Anna
Stój
Zdzisław
Targoński
06
30
2006
61
72
10.17306/J.AFS.1.5
https://www.food.actapol.net/volume5/issue1/abstract-5.html
USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS
Anna
Stój
Zdzisław
Targoński
Agnieszka
Malik
06
30
2006
61
72
10.17306/J.AFS.1.6
https://www.food.actapol.net/volume5/issue1/abstract-6.html
CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES
Anna
Nowotna
Halina
Gambuś
Peter
Liebhard
Werner
Praznik
Rafał
Ziobro
Wiktor
Berski
Jan
Krowontka
06
30
2006
87
96
10.17306/J.AFS.1.7
https://www.food.actapol.net/volume5/issue1/abstract-7.html
COMPARISON OF THE EFFECTS OF MICROBIAL α-AMYLASES AND SCALDED FLOUR ON BREAD QUALITY
Marcin
Hopek
Rafał
Ziobro
Bohdan
Achremowicz
06
30
2006
97
106
10.17306/J.AFS.1.8
https://www.food.actapol.net/volume5/issue1/abstract-8.html
CEREAL BASED FUNCTIONAL FOODS AND NUTRACEUTICALS
Semih
Ötles
Özlem
Cagindi
06
30
2006
107
112
10.17306/J.AFS.1.9
https://www.food.actapol.net/volume5/issue1/abstract-9.html
SYNERGISTIC EFFECT OF ANTIOXIDANT ACTIVITY OF CASEIN AND ITS ENZYMATIC HYDROLYSATE IN COMBINATION WITH ASCORBIC ACID AND β-CAROTENE IN MODEL OXIDATION SYSTEMS
Anna
Bzducha
Rafał
Wołosiak
06
30
2006
113
133
10.17306/J.AFS.1.10
https://www.food.actapol.net/volume5/issue1/abstract-10.html
ASSESSMENT OF STORAGE LIFE OF WIENER TYPE SAUSAGES PRODUCED WITH THE ADDITION OF AROMATIZED BLOOD PLASMA AND COLOURING AGENTS
Krystyna
Krysztofiak
06
30
2006
135
142
10.17306/J.AFS.1.11
https://www.food.actapol.net/volume5/issue1/abstract-11.html
THE EFFECT OF THE ADDITION OF ISOASCORBIC ACID AND SODIUM ASCORBATE ON SENSORY QUALITY OF RAW SAUSAGE
Agnieszka
Bilska
06
30
2006
143
154
10.17306/J.AFS.1.12
https://www.food.actapol.net/volume5/issue1/abstract-12.html
MINERAL COMPOSITION, SHELF-LIFE AND SENSORY ATTRIBUTES OF FORTIFIED ‘KUNUZAKI’ BEVERAGE
Francis Olawale
Abulude
Mary Omofolarin
Ogunkoya
Vincent Adeniyi
Oni
06
30
2006
155
161
10.17306/J.AFS.1.13
https://www.food.actapol.net/volume5/issue1/abstract-13.html
ASSESSMENT OF MILK AND MILK PRODUCTS CONSUMPTION AMONG ADOLESCENTS AGED 13-15 ACCORDING TO THEIR PLACE OF RESIDENCE
Marzena
Jeżewska-Zychowicz
06
30
2006
163
170
10.17306/J.AFS.1.14
https://www.food.actapol.net/volume5/issue1/abstract-14.html
ASSESSMENT OF CONSUMPTION OF “LIGHT” FOOD BY STUDENTS
Ewa
Flaczyk
Joanna
Kobus
Józef
Korczak
06
30
2006
171
179
10.17306/J.AFS.1.15
https://www.food.actapol.net/volume5/issue1/abstract-15.html