Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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Issue 5 (2) 2006

Contents:

Storage and processing of edible mushrooms
Emilia Bernaś, Grażyna Jaworska, Waldemar Kmiecik
Acta Sci. Pol. Technol. 2006; 5(2); 5-23
abstract nr 1 abstractpdf 1_2_2006full text
Influence of long-time continuous fermentation on yeast immobilized on foam glass
Sylwia Bonin, Wiesław Wzorek, Luiza Koper
Acta Sci. Pol. Technol. 2006; 5(2); 25-37
abstract nr 2 abstractpdf 2_2_2006full text
The growth of Saccharomyces cerevisiae yeast in cadmium enriched media
Anna Pasternakiewicz
Acta Sci. Pol. Technol. 2006; 5(2); 39-46
abstract nr 3 abstractpdf 3_2_2006full text
Description of selected characteristics of muscle and fat tissue of 10-week white KOLUDA ®Geese
Barbara Biesiada-Drzazga
Acta Sci. Pol. Technol. 2006; 5(2); 47-54
abstract nr 4 abstractpdf 4_2_2006full text
Processing suitability of pork from different breeds reared in Poland
Tomasz Florowski, Andrzej Pisula, Mirosław Słowński, Barbara Orzechowska
Acta Sci. Pol. Technol. 2006; 5(2); 55-64
abstract nr 5 abstractpdf 5_2_2006full text
The effect of communition degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products
Lech Adamczak, Mirosław Słowiński, Andrzej Pisula, Elżbieta Tomaszczyk, Monika Borysiak
Acta Sci. Pol. Technol. 2006; 5(2); 65-72
abstract nr 6 abstractpdf 6_2_2006full text
The effect of an addition of selected hydrocolloids on the textural parameters and sensory quality of chicken meat ham
Anna Cegiełka, Mirosław Słowiński, Katarzyna Piłkowska
Acta Sci. Pol. Technol. 2006; 5(2); 73-82
abstract nr 7 abstractpdf 7_2_2006full text
The use of a computer digital analysis for evaluating the quality of pork trimmings
Krzysztof Dasiewicz, Iwona Mierzwińska
Acta Sci. Pol. Technol. 2006; 5(2); 85-92
abstract nr 8 abstractpdf 8_2_2006full text
Sensory quality and selected physicochemical properties of processed meat products produced in different plants
Tadeusz Szmańko, Maciej Oziembłowski, Ewa Dworecka, Dorota Dobrowolska
Acta Sci. Pol. Technol. 2006; 5(2); 93-105
abstract nr 9 abstractpdf 9_2_2006full text
Characteristics of sensory quality of bologna-type sausage derived from polish and Italian market
Halina Makała, Michał Olkiewicz, Piotr Moch
Acta Sci. Pol. Technol. 2006; 5(2); 107-115
abstract nr 10 abstractpdf 10_2_2006full text
Polychlorinated biphenyl PCB congener residues in „frutti di mare” (seafood) products
Agata Witczak, Anna Leszczyńska
Acta Sci. Pol. Technol. 2006; 5(2); 117-125
abstract nr 11 abstractpdf 11_2_2006full text
Development and quality evaluation of fortified „Amala”
Francis Olawale Abulude, Victoria Abimbola Ojediran
Acta Sci. Pol. Technol. 2006; 5(2); 127-133
abstract nr 12 abstractpdf 12_2_2006full text
Technological utility of guar gum and xanthan for production of low-fat inulin-enriched mayonnaise
Grażyna Bortnowska, Anetta Makiewicz
Acta Sci. Pol. Technol. 2006; 5(2); 135-146
abstract nr 13 abstractpdf 13_2_2006full text
Effect of oil phase concentration on rheological properties and stability of beverage emulsion
Elżbieta Dłużewska, Anna Stabiecka, Magdalena Maszewska
Acta Sci. Pol. Technol. 2006; 5(2); 147-156
abstract nr 14 abstractpdf 14_2_2006full text
Determination of tocopherols content in sunflower oil during oxidation using fluorescence technique
Paweł Górnaś, Aleksander Sieger, Krzysztof Dwiecki, Małgorzata Nogala-Kałucka, Krzysztof Palewski
Acta Sci. Pol. Technol. 2006; 5(2); 157-164
abstract nr 15 abstractpdf 15_2_2006full text
Evaluation of heath safety of mustards in an aspect of obligatory norms
Barbara Sawicka, Ewa Kotiuk
Acta Sci. Pol. Technol. 2006; 5(2); 165-177
abstract nr 16 abstractpdf 16_2_2006full text

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