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Contents:

Issue 17 (2) 2018 http://dx.doi.org/10.17306/J.AFS.0536
Xiaoyu SHI, Chen HE, Jiangpeng MENG, Ni XIN, Zhe JI
Application of Plackett-Burman design in screening peptides-producing conditions and media for Lactobacillus bulgaricus LB6
 
Issue 17 (2) 2018 http://dx.doi.org/10.17306/J.AFS.0545
Ludmila A. ZABODALOVA, Maria S. BELOZEROVA, Tatiana N. EVSTIGNEEVA
Manufacturing of the increased biological value curd product from the dried components for elderly people
 
Issue 17 (2) 2018 http://dx.doi.org/10.17306/J.AFS.0554
Katarzyna SKRYPNIK, Paweł BOGDAŃSKI, Igor ŁONIEWSKI, Julita REGUŁA, Joanna SULIBURSKA
Effect of probiotic supplementation on liver function and lipid status in rats
 
Issue 17 (2) 2018 http://dx.doi.org/10.17306/J.AFS.0544
Olga GRYGORIEVA, Alicja Zofia KUCHARSKA, Narcyz PIÓRECKI, Svitlana KLYMENKO, Olena VERGUN, Ján BRINDZA
Antioxidant activities and phenolic compounds in fruits of genotypes of american persimmon (Diospyros virginiana L.)
 
Issue 17 (2) 2018 http://dx.doi.org/10.17306/J.AFS.
Błażej BŁASZAK, Grażyna GOZDECKA, Alexander SHYICHUK
Carrageenan as functional additive in cheese making
 
Issue 17 (2) 2018 http://dx.doi.org/10.17306/J.AFS.
Pooria SABOONI, Rezvan POURAHMAD, Hamid Reza Mahdavi ADELI
Improvement of viability of probiotic bacteria, organoleptic quality and physical characteristics in kefir by using transglutaminase and xanthan
 
Issue 17 (2) 2018 http://dx.doi.org/10.17306/J.AFS.
Krzysztof MŁYNEK, Adam OLER, Karolina ZIELIŃSKA, Jolanta TKACZUK, Wiesława ZAWADZKA
Proportional effects of selected components present in milk and ripening cheese on the development of its hardness and melting properties
 

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