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- PREFACE
- Organic vs conventional food – qualitative and environmental implications
- The convenience of use and informative functions of the bag-in-box packaging systems for NFC juices
- The influence of traditional production method of commercial cold pressed pear juice on its quality and chemical composition
- The role of brand in quality assessment on the example of sensory evaluation of coffee
- The authenticity of the selected coffee brands available on Tricity market
- The degree of aluminum extraction to tea infusions due to its interaction with citric acid
- Effect of solvent composition on antiradical activity of dried Origanum vulgare extracts
- Nutritional value and sensory quality of rye and wheat-rye breads as influenced by traditional methods of their production
- Content of carotenoid pigments in red bell peppers depending on the duration of frozen storage and the thawing method
- Antibiofilm activity of commercial water solutions containing copper, silver and gold nanoparticles
- Appraisal of the dynamic viscosity of synthetic oils used under similar operating conditions. Part 2
- Alternative sources of energy in maritime transport
