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- Preface
- Application of integrated methods of Servqual and Kano to study the expectations of students to regarding the quality of educational services
- Dangerous food from the Western and Eastern European Union countries in the Rapid Alert System for Food and Feed
- Labelling of chemicals as an instrument ensuring chemical safety
- Degradation of the polymer prosthetic material in model body fluids
- Identification of horse meat in food products in the Polish market
- Comparison of sensory quality of omega-3 fatty acids enriched and conventional eggs and frankfurters
- Shelf life monitoring of food using time-temperature indicators (TTI) for application in intelligent packaging
- Consumer preferences on impulse ice cream
- Phenolic compounds in berry extracts
- Characterization of bioactive substances and composition of selected nuts available on Polish market
- Comparison of antioxidant activity of selected commercial cosmetic plant roots extracts
- Effect of emollient type on physicochemical and functional properties of baby oils
- Computation of the partition coefficient of anionic and amphotheric surfactants between n-octanol and water
- Influence of storage temperature and quantities of sesame oil on the stability of the model emulsion
