Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
THE EFFECT OF CONCENTRATION OF SODIUM CHLORIDE ON ENZYMATIC ACTIVITY OF CANDIDA SP
ORIGINAL_ARTICLE
05-15
en
2002
1
1
Elżbieta
Bogusławska-Wąs
Waldemar
Dąbrowski
Katarzyna
Czeszejko
enzymatic activity, yeasts
THE STUDY OF SACCHAROMYCES CEREVISIAE BAKERY YEAST STRAIN CAPACITY OF BINDING WITH MAGNESIUM DURING CULTIVATION IN STATIONARY CONDITIONS
ORIGINAL_ARTICLE
17-26
en
2002
1
1
Wanda
Duszkiewicz-Reinhard
Małgorzata
Gniewosz
Stanisław
Błażejak
Adam
Bańkowski
Saccharomyces cerevisiae, magnesium, bio-elements, yeast
CONTENTS OF SELECTED NITROGENOUS SUBSTANCES IN THE FRESH AND FROZEN BRUSSELS SPROUTS
ORIGINAL_ARTICLE
27-35
en
2002
1
1
Piotr
Gębczyński
Brussels sprouts, freezing, total nitrogen, protein nitrogen, nitrates
STABILIZATION AND APPLICATION OF ANTHOCYANIN CHOKEBERRY DYE TO COLOURING OF BEVERAGES
ORIGINAL_ARTICLE
37-45
en
2002
1
1
Jan
Oszmiański
anthocyanins, colouring of beverages, chokeberry dye, copigmentation, stabilization of colour
INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF ?LUNCH MEAT? SAUSAGES
ORIGINAL_ARTICLE
47-53
en
2002
1
1
Agnieszka
Bilska
Krystyna
Krysztofiak
Piotr
Sęk
Waldemar
Uchman
Vitacel, quality, sausages
BACTERIAL CONTAMINATION OF MEAT AND MEAT PRODUCTS AFTER ULTRASOUND TREATMENT
ORIGINAL_ARTICLE
55-65
en
2002
1
1
Zbigniew J.
Dolatowski
Dariusz M.
Stasiak
ultrasound, microbial contamination, meat, brining
THE SLAUGHTER VALUE OF FARM GROWED BEAVERS
ORIGINAL_ARTICLE
67-73
en
2002
1
1
Władysław
Korzeniowski
Tomasz
Żmijewski
Barbara
Jankowska
Aleksandra
Kwiatkowska
beaver, slaughter value, tissue composition, chemical composition
THE YIELD AND QUALITY OF MEAT AS THE FUNCTION OF WEIGHT AND SEX OF SLAUGHTERED BEAVERS
ORIGINAL_ARTICLE
75-83
en
2002
1
1
Władysław
Korzeniowski
Aleksandra
Kwiatkowska
Barbara
Jankowska
Tomasz
Żmijewski
beaver, tissue composition, chemical composition, collagen, calorie content
DETERMINATION OF WATER CONTENT IN CHEESE SAMPLES BY THE USE OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY
ORIGINAL_ARTICLE
85-90
en
2002
1
1
Agnieszka
Bilska
Krystyna
Krysztofiak
Piotr
Komorowski
cheese, content of water, reflectance spectroscopy, NIR
INFLUENCE OF HYDROTHERMAL PROCESSING OF OAT GRAIN ON ITS SELECTED PHYSICAL PROPERTIES
ORIGINAL_ARTICLE
91-102
en
2002
1
1
Zbigniew
J.
Dariusz
M.
Sylwia
Pisarek
oat, hydrothermal treatment, physical properties
METHOD OF MEASUREMENT OF EFFECTIVE ENERGY IN FOOD PROCESSING BASED ON THE INDIVIDUAL LOSSES OF THE MOTOR AND THE WORKING MACHINE
ORIGINAL_ARTICLE
103-111
en
2002
1
1
Paweł
Janus
energy, measurement of energy, food, electric motor, working machine
INFLUENCE OF SELECTED FACTORS ON CONSUMER BEHAVIOUR ON EDIBLE FATS MARKET
ORIGINAL_ARTICLE
113-120
en
2002
1
1
Ewa
Flaczyk
Józef
Korczak
table fats, kitchen fats, oils