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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
12
30
2006
5
2
10.17306/J.AFS.2006.2
https://www.food.actapol.net/volume5/issue2
Storage and processing of edible mushrooms
Emilia
Bernaś
Grażyna
Jaworska
Waldemar
Kmiecik
12
30
2006
5
23
10.17306/J.AFS.2.1
https://www.food.actapol.net/volume5/issue2/abstract-1.html
Influence of long-time continuous fermentation on yeast immobilized on foam glass
Sylwia
Bonin
Wiesław
Wzorek
Luiza
Koper
12
30
2006
25
37
10.17306/J.AFS.2.2
https://www.food.actapol.net/volume5/issue2/abstract-2.html
The growth of Saccharomyces cerevisiae yeast in cadmium enriched media
Anna
Pasternakiewicz
12
30
2006
39
46
10.17306/J.AFS.2.3
https://www.food.actapol.net/volume5/issue2/abstract-3.html
Description of selected characteristics of muscle and fat tissue of 10-week white KOLUDA ®Geese
Barbara
Biesiada-Drzazga
12
30
2006
47
54
10.17306/J.AFS.2.4
https://www.food.actapol.net/volume5/issue2/abstract-4.html
Processing suitability of pork from different breeds reared in Poland
Tomasz
Florowski
Andrzej
Pisula
Mirosław
Słowński
Barbara
Orzechowska
12
30
2006
55
64
10.17306/J.AFS.2.5
https://www.food.actapol.net/volume5/issue2/abstract-5.html
The effect of communition degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products
Lech
Adamczak
Mirosław
Słowiński
Andrzej
Pisula
Elżbieta
Tomaszczyk
Monika
Borysiak
12
30
2006
65
72
10.17306/J.AFS.2.6
https://www.food.actapol.net/volume5/issue2/abstract-6.html
The effect of an addition of selected hydrocolloids on the textural parameters and sensory quality of chicken meat ham
Anna
Cegiełka
Mirosław
Słowiński
Katarzyna
Piłkowska
12
30
2006
73
82
10.17306/J.AFS.2.7
https://www.food.actapol.net/volume5/issue2/abstract-7.html
The use of a computer digital analysis for evaluating the quality of pork trimmings
Krzysztof
Dasiewicz
Iwona
Mierzwińska
12
30
2006
85
92
10.17306/J.AFS.2.8
https://www.food.actapol.net/volume5/issue2/abstract-8.html
Sensory quality and selected physicochemical properties of processed meat products produced in different plants
Tadeusz
Szmańko
Maciej
Oziembłowski
Ewa
Dworecka
Dorota
Dobrowolska
12
30
2006
93
105
10.17306/J.AFS.2.9
https://www.food.actapol.net/volume5/issue2/abstract-9.html
Characteristics of sensory quality of bologna-type sausage derived from polish and Italian market
Halina
Makała
Michał
Olkiewicz
Piotr
Moch
12
30
2006
107
115
10.17306/J.AFS.2.10
https://www.food.actapol.net/volume5/issue2/abstract-10.html
Polychlorinated biphenyl PCB congener residues in „frutti di mare” (seafood) products
Agata
Witczak
Anna
Leszczyńska
12
30
2006
117
125
10.17306/J.AFS.2.11
https://www.food.actapol.net/volume5/issue2/abstract-11.html
Development and quality evaluation of fortified „Amala”
Francis Olawale
Abulude
Victoria Abimbola
Ojediran
12
30
2006
127
133
10.17306/J.AFS.2.12
https://www.food.actapol.net/volume5/issue2/abstract-12.html
Technological utility of guar gum and xanthan for production of low-fat inulin-enriched mayonnaise
Grażyna
Bortnowska
Anetta
Makiewicz
12
30
2006
135
146
10.17306/J.AFS.2.13
https://www.food.actapol.net/volume5/issue2/abstract-13.html
Effect of oil phase concentration on rheological properties and stability of beverage emulsion
Elżbieta
Dłużewska
Anna
Stabiecka
Magdalena
Maszewska
12
30
2006
147
156
10.17306/J.AFS.2.14
https://www.food.actapol.net/volume5/issue2/abstract-14.html
Determination of tocopherols content in sunflower oil during oxidation using fluorescence technique
Paweł
Górnaś
Aleksander
Sieger
Krzysztof
Dwiecki
Małgorzata
Nogala-Kałucka
Krzysztof
Palewski
12
30
2006
157
164
10.17306/J.AFS.2.15
https://www.food.actapol.net/volume5/issue2/abstract-15.html
Evaluation of heath safety of mustards in an aspect of obligatory norms
Barbara
Sawicka
Ewa
Kotiuk
12
30
2006
165
177
10.17306/J.AFS.2.16
https://www.food.actapol.net/volume5/issue2/abstract-16.html