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Issue 1 (2) 2002

Contents:

Issue 1 (2) 2002 pp. 05-12
Włodzimierz Dolata, Elżbieta Piotrowska, Halina Makała, Mirosława Krzywdzińska-Bartkowiak, Michał Olkiewicz
THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH THE POTATO FIBER PREPARATION ON THE QUALITY OF MODEL BATTERS AND FINELY COMMINUTED MEAT PRODUCTS
 
Issue 1 (2) 2002 pp. 13-20
Władysław Korzeniowski, Tomasz Żmijewski, Barbara Jankowska, Aleksandra Kwiatkowska, Hubert Niewęgłowski, Kamil Szaciło
PERCENTAGE OF CARCASS AND BY PRODUCTS OBTAINED FROM BEAVERS DEPENDING ON BODY WEIGHT AND SEX
 
Issue 1 (2) 2002 pp. 21-30
Lucyna Słomińska, Magdalena Garbacik
COMPARISON OF HYDROLYTICAL PROPERTIES OF TWO TERMOSTABLE ENZYMATIC PREPARATIONS
 
Issue 1 (2) 2002 pp. 31-35
Maciej Kujawski, Rafał Ziobro, Halina Gambuś
RAW STARCH DEGRADATION BY PULLULANASE
 
Issue 1 (2) 2002 pp. 37-46
Anna Korus
CONTENT OF MINERAL COMPONENTS IN FRESH AND PRESERVED SEEDS OF TWO GRASS PEA (LATHYRUS SATIVUS L.) CULTIVARS AT THE NOT FULLY MATURE STAGE
 
Issue 1 (2) 2002 pp. 47-53
Małgorzata Kania, Piotr Żbikowski, Marek Gogolewski
TRANSISOMERIZATION OF SOYA OIL DURING RAFINATION
 
Issue 1 (2) 2002 pp. 55-69
Stanisław Błażejak, Wanda Duszkiewicz-Reinhard, Małgorzata Gniewosz, Ewa Rostkowska-Demner, Ewa Domurad
THE STUDY OF SACCHAROMYCES CEREVISIAE BREWERY YEAST STRAIN CAPACITY OF BINDING WITH MAGNESIUM IN STATIONARY CONDITIONS
 
Issue 1 (2) 2002 pp. 71-82
Małgorzata Gumienna, Maria Czarnecka, Zbigniew Czarnecki
BIOSYNTHESIS OF SURFACE ACTIVE COMPOUNDS BY YEAST CANDIDA BOMBICOLA USING POSTDEODORIZATION CONDENSATE AS FATTY SOURCE
 
Issue 1 (2) 2002 pp. 83-91
Bożena Kiczorowska, Antoni Lipiec
THE QUALITY OF PROTEIN IN LUPINE EXTRUDATES AS AFFECTED BY EXTRUSION-COOKING PARAMETERS
 
Issue 1 (2) 2002 pp. 93-99
Bożena Kiczorowska, Antoni Lipiec
THE QUALITY OF FAT IN LUPINE EXTRUDATES ACCORDING TO THE PARAMETERS OF EXTRUSION-COOKING
 
Issue 1 (2) 2002 pp. 101-107
Barbara Szczepaniak, Danuta Górecka, Anna Jędrusek-Golińska
NUTRITIONAL PREFERENCES AMONG CHILDREN AT PRE-SCHOOL AGE
 
Issue 1 (2) 2002 pp. 109-113
Agnieszka Bilska, Krystyna Krysztofiak, Piotr Komorowski
DETERMINATION OF WATER CONTENT IN BUTTER SAMPLES BY THE USE OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY
 
Issue 1 (2) 2002 pp. 115-122
Paweł Janus
METHOD OF PROMPT MEASUREMENT OF MOISTURE CONTENT IN FOOD
 
Issue 1 (2) 2002 pp. 123-132
Marzena Jeżewska-Zychowicz, Barbara Płuciennik
ESTIMATION OF FOOD ADVERTISING IN PRESS
 

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