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  <journal>
    <journal-title>Acta Scientiarum Polonorum Technologia Alimentaria</journal-title>
    <publisher-name>Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu</publisher-name>
    <issn>1644-0730</issn>
    <eissn>1898-9594</eissn>
  </journal>
  <article>
    <title>Oxysterol content in selected meats and meat products</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>5-13</pages>
    <language>en</language>
    <journal-issue>
      <year>2009</year>
      <volume>8</volume>
      <number>3</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Dorota</forenames>
        <surname>Derewiaka</surname>
      </author>
      <author>
        <forenames>Mieczysław</forenames>
        <surname>Obiedziński</surname>
      </author>
    </authors-list>
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    </references-list>
    <keywords>cholesterol, phytosterol, sterol oxidation products, thermal processing</keywords>
  </article>
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    <type>ORIGINAL_ARTICLE</type>
    <pages>15-22</pages>
    <language>en</language>
    <journal-issue>
      <year>2009</year>
      <volume>8</volume>
      <number>3</number>
    </journal-issue>
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  </article>
  <article>
    <title>Osmotic dehydration of mandarins: Influence of reutilized osmotic agent on behaviour and product quality</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>23-35</pages>
    <language>en</language>
    <journal-issue>
      <year>2009</year>
      <volume>8</volume>
      <number>3</number>
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    <journal-issue>
      <year>2009</year>
      <volume>8</volume>
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    <keywords>lipid metabolism, cholesterol, dietary recommendations, atherosclerosis, fat</keywords>
  </article>
</articles-list>
