| 1 | Tomasz Strzyżewski, Agnieszka Bilska, Krystyna Krysztofiak
Correlation between pH value of meat and its colour |
| 2 | Magdalena Jeszka, Ewa Flaczyk, Joanna Kobus-Cisowska, Krzysztof Dziedzic
Phenolics – characteristic and significance in food technology |
| 3 | MARZANNA HĘŚ, JÓZEF KORCZAK
THE EFFECT OF LIPID OXIDATION PRODUCTS ON THE NUTRITION VALUE OF PROTEINS |
| 4 | Agnieszka Mocek-Płóciniak
Utilisation of enzymatic activity for the evaluation of the impact of anthropogenic changes caused by heavy metals in soil environment |
| 5 | MARZANNA HĘŚ, JÓZEF KORCZAK
THE INFLUENCE OF DIFFERENT FACTORS ON THE KINETICS OF THE LIPID OXIDATION IN MEAT |
| 6 | Piotr Zydlik
Application of preparations of natural origin in disease control of fruit growing plants |
| 7 | Ewa Czerwińska, Wojciech Piotrowski
Evaluation of the microbiological contamination risk in bakery taking into account processing of light rye bread |
| 8 | PIOTR ZYDLIK
FRUIT-GROWING IN UKRAINE AND POLAND – SELECTED ASPECTS |
| 9 | Krzysztof Dziedzic, Danuta Górecka, Joanna Kobus-Cisowska, Magdalena Jeszka
Opportunities of using buckwheat in production of functional food |
| 10 | Barbara Sawicka, Piotr Barbaś
The influence of french fries on chemical composition of potato tubers using ecological and integrated production systems |
