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- PREFACE
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- COMMODITY CHARACTERISTICS OF GREEN LEAF TEA TYPES
- THE COMPOSITION OF FATTY ACIDS IN MILK FERMENTED DRINKS PRODUCED FROM A DIFFERENT STARTER CULTURES
- NUTRITIONAL VALUE OF FRESHWATER FISH FROM WEST POMERANIAN LAKES
- THE EFFECTS OF SOY PROTEIN ADDITION AND FAT LEVEL ON QUALITY ATTRIBUTES OF HAMBURGERS
- QUALITY ASSESSMENT OF CANNED MEAT PRODUCT OFFERED ON THE MARKET AS AN „KONSERWA TYROLSKA”
- IMPACT OF TECHNOLOGICAL OPERATIONS ON ISOFLAVONES CONTENT IN SOYBEANS (Glycine Max (L.) Merr.)
- EVALUATION OF THE ABILITY TO THE SELF-HEATING SELECTED VEGETABLE OILS
- PURIFICATION METHODS OF GLYCERINE FROM BIODIESEL PRODUCTION
- CHARACTERISTICS AND FUNCTIONAL PROPERTIES OF MINT'S RAW MATERIALS
- YERBA MATE, BLACK AND GREEN TEA INFUSIONS. COMPARISON OF THEIR ALKALOID CONTENT AND ANTIOXIDANT ACTIVITY
- ESTIMATION AND COMPARISON OF ULTRAVIOLET PROTECTION PROPERTIES OF ESSENTIAL OIL, INFUSIONS AND EXTRACTS OF HOP (HUMULUS LUPULUS. L.)
- QUALITY CREATION OF MASKS FOR MATURE SKIN CONTAINING PLANT EXTRACT OBTAINED USING SUPERCRITICAL CARBON DIOXIDE
