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EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS |
Emilia Bernaś, Grażyna Jaworska, Zofia Lisiewska |
Acta Sci. Pol. Technol. 2006; 5(1); 5-20; |
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CHIRALITY AND THE NATURE OF FOOD AUTHENTICITY OF AROMA |
Renata Zawirska-Wojtasiak |
Acta Sci. Pol. Technol. 2006; 5(1); 21-36; |
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PREDICTING THE STABILITY OF ADVOCAAT TYPE EGG LIQUEURS ON A BASE OF SELECTED EVALUATION INDICATORS |
Tomasz Tarko |
Acta Sci. Pol. Technol. 2006; 5(1); 37-45; |
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INFLUENCE OF SELECTED ADDITIVES ON COLOUR STABILITY OF ALCOHOLIC EGG LIQUEURS |
Tomasz Tarko, Tadeusz Tuszyński |
Acta Sci. Pol. Technol. 2006; 5(1); 47-60; |
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USE OF AMINO ACID ANALYSIS FOR ESTIMATION OF BERRY JUICE AUTHENTICITY |
Anna Stój, Zdzisław Targoński |
Acta Sci. Pol. Technol. 2006; 5(1); 61-72; |
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USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS |
Anna Stój, Zdzisław Targoński, Agnieszka Malik |
Acta Sci. Pol. Technol. 2006; 5(1); 61-72; |
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CHARACTERISTICS OF CARBOHYDRATE FRACTION OF RYE VARIETIES |
Anna Nowotna, Halina Gambuś, Peter Liebhard, Werner Praznik, Rafał Ziobro, Wiktor Berski, Jan Krowontka |
Acta Sci. Pol. Technol. 2006; 5(1); 87-96; |
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COMPARISON OF THE EFFECTS OF MICROBIAL α-AMYLASES AND SCALDED FLOUR ON BREAD QUALITY |
Marcin Hopek, Rafał Ziobro, Bohdan Achremowicz |
Acta Sci. Pol. Technol. 2006; 5(1); 97-106; |
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CEREAL BASED FUNCTIONAL FOODS AND NUTRACEUTICALS |
Semih Ötles, Özlem Cagindi |
Acta Sci. Pol. Technol. 2006; 5(1); 107-112; |
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SYNERGISTIC EFFECT OF ANTIOXIDANT ACTIVITY OF CASEIN AND ITS ENZYMATIC HYDROLYSATE IN COMBINATION WITH ASCORBIC ACID AND β-CAROTENE IN MODEL OXIDATION SYSTEMS |
Anna Bzducha, Rafał Wołosiak |
Acta Sci. Pol. Technol. 2006; 5(1); 113-133; |
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ASSESSMENT OF STORAGE LIFE OF WIENER TYPE SAUSAGES PRODUCED WITH THE ADDITION OF AROMATIZED BLOOD PLASMA AND COLOURING AGENTS |
Krystyna Krysztofiak |
Acta Sci. Pol. Technol. 2006; 5(1); 135-142; |
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THE EFFECT OF THE ADDITION OF ISOASCORBIC ACID AND SODIUM ASCORBATE ON SENSORY QUALITY OF RAW SAUSAGE |
Agnieszka Bilska |
Acta Sci. Pol. Technol. 2006; 5(1); 143-154; |
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MINERAL COMPOSITION, SHELF-LIFE AND SENSORY ATTRIBUTES OF FORTIFIED ‘KUNUZAKI’ BEVERAGE |
Francis Olawale Abulude, Mary Omofolarin Ogunkoya, Vincent Adeniyi Oni |
Acta Sci. Pol. Technol. 2006; 5(1); 155-161; |
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ASSESSMENT OF MILK AND MILK PRODUCTS CONSUMPTION AMONG ADOLESCENTS AGED 13-15 ACCORDING TO THEIR PLACE OF RESIDENCE |
Marzena Jeżewska-Zychowicz |
Acta Sci. Pol. Technol. 2006; 5(1); 163-170; |
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ASSESSMENT OF CONSUMPTION OF “LIGHT” FOOD BY STUDENTS |
Ewa Flaczyk, Joanna Kobus, Józef Korczak |
Acta Sci. Pol. Technol. 2006; 5(1); 171-179; |
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