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Issue 3 (2) 2004

Contents:

Issue 3 (2) 2004 pp. 5-12
Serkan Otles, Semih Otles
FOCUS ON PRINCIPIAL PROPERTIES OF BIOBASED PACKAGING MATERIALS FOR THE FOOD INDUSTRY
 
Issue 3 (2) 2004 pp. 13-17
Semih Otles, Serkan Otles
MANUFACTURING OF BIOBASED PACKAGING MATERIALS FOR THE FOOD INDUSTRY,
 
Issue 3 (2) 2004 pp. 19-25
Aneta Arciszewska, Aneta Cegiełka, Jan Mroczek
EFFECT OF TRANSGLUTAMINASE AND SODIUM CHLORIDE ADDITION ON PROPERTIES OF BATTERS OF CHILLED AND FROZEN CHICKEN MEAT
 
Issue 3 (2) 2004 pp. 27-36
Lech Adamczak, Aneta Szablewska
THE INFLUENCE OF STARTING TEMPERATURE OF COOKING AND METHODS OF COOLING OF CHOPPED MEAT PRODUCTS
 
Issue 3 (2) 2004 pp. 37-44
Bożena Danyluk, Hanna Gajewska-Szczerbal, Jan Pyrcz, Ryszard Kowalski
THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES
 
Issue 3 (2) 2004 pp. 45-56
Teresa Seidler, Emilia Carnovale, Giulia Lucarini, Iller Incerti
EFFECT OF CONVENTIONAL AND HTST STERILIZATION ON THIAMINE AND RIBOFLAVIN CONTENT IN SALMON AND HAKE CANNED PRODUCTS
 
Issue 3 (2) 2004 pp. 57-64
Władysław Ciereszko, Agnieszka Tomza, Agata Witczak
CONTENTS OF SELECTED POLYCHLORINATED BIPHENOLS CONGENERS (PCB) IN TINNED TUNA
 
Issue 3 (2) 2004 pp. 65-75
Jacek Słupski, Zofia Lisiewska, Waldemar Kmiecik
EFFECT OF USUABLE PARTS OF DILL AND PRELIMINARY PROCESSING ON THE QUALITY OF FROZEN PRODUCTS DEPENDING ON THE TIME AND TEMPERATURE STORAGE
 
Issue 3 (2) 2004 pp. 77-82
Małgorzata Materska, Irena Perucka
CHANGES IN FERULIC AND SINAPIC ACID ESTERS AND QUERCETIN RHAMNOSIDE CONTENTS IN THE SELECTED HOT PEPPER CULTIVARS AS INFLUENCED BY MATURITY
 
Issue 3 (2) 2004 pp. 83-93
Sylwia Bonin, Wiesław Wzorek
COMPARISON OF CONTINUOUS WINE FERMENTATION WITH TWO YEAST STRAINS IMMOBILIZED ON FOAM GLASS
 
Issue 3 (2) 2004 pp. 95-110
Stanisław Błażejak, Wanda Duszkiewicz-Reinhard, Małgorzata Gniewosz, Bożena Mazurkiewicz
LOCALISE OF MAGNESIUM IN THE CELLS OF FEED`S YEAST CONDIDA UTILS ATCC9950 SUPLEMENTED WITH THIS ELEMENT
 
Issue 3 (2) 2004 pp. 111-118
Anna Raczyńska-Cabaj, Edyta Lipińska, Eugeniusz Sobczak, Artur Stosio
INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERICAL CONTAMINATION IN THE BACKERY YEAST
 
Issue 3 (2) 2004 pp. 119-126
Wojciech Sadkiewicz, Ewa Makarska
RECOMBINATIVE VARIABILITY OF SOLUBLE PENTOSAN CONTENT AMONG INTROGRESSIVE TRITICALE LINES DERIVED FROM HYBRIDIZATION OF HEXAPLOID TRITICALE WITH THE SYNTHETIC AMPHITETRAPLOID T.MONOCOCCUM/S. CERALE AMAMRR
 
Issue 3 (2) 2004 pp. 127-136
Danuta Dojczew, Małgorzata Sobczyk, Krzysztof Grodzicki, Tadeusz Haber
THE INFLUENCE OF PRE-HARVEST SPROUTING GRAINS ON THE BREADMAKING WHEAT, RYE, AND TRITICALE FLOUR
 
Issue 3 (2) 2004 pp. 137-145
Zbigniew Czarnecki, Maria Czarnecka, Agata Śpiewak
CHANGES IN HIGH MOLECULAR WEIGHT BETA-GLUCANS AND BETA-GLUCANASE ACTIVITY DURING GERMINATION OF BARLEY
 
Issue 3 (2) 2004 pp. 147-155
Anna Ciołek, Ewa Makarska
ESTIMATION OF QUALITY OF NEW LINES OF DURUM WHEAT ON A BASIS OF GLIADIN AND GLUTENIN CHARACTERISATION UNDER CONDITIONS OF DIFFERENT NITROGEN FERTILIZATION SUPPLY
 
Issue 3 (2) 2004 pp. 157-162
Krystyna Szymandera-Buszka, Katarzyna Waszkowiak
IODINE RETENTION IN GROUND PORK BURGES FRIED IN FAT FREE CONDITIONS
 
Issue 3 (2) 2004 pp. 163-170
Ewa Cieślik, Kinga Topolski, Piotr Antkiewicz
THE FREQUENCY OF FRUIT END VEGETABLE CONSUMPTION IN THE BESKID SADECKI REGION
 
Issue 3 (2) 2004 pp. 171-182
Marzena Jeżewska-Zychowicz
THE INFLUENCE OF THE PREFERENCES OF DAIRY PRODUCTS ON THE CONSUMPTION AMONG ADOLESCENTS 13 TO 15
 

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