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1
Protein and amino acid requirements in human nutrition: Report of a Joint WHO/FAO/UNU Expert Consultation
Protein and amino acid requirements in human nutrition: Report of a Joint WHO/FAO/UNU Expert Consultation
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Protein and amino acid requirements in human nutrition: Report of a Joint WHO/FAO/UNU Expert Consultation

FAO, Rome (Italy). Nutrition and Consumer Protection Div ; WHO, Geneva (Switzerland) ; AGN

WHO Technical Report Series (WHO), 2007 (935) [Periódico revisado por pares]

Geneva (Switzerland): WHO/FAO/UNU

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2
Storage stability of raw milk subjected to vibration
Storage stability of raw milk subjected to vibration
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Storage stability of raw milk subjected to vibration

Czerniewicz, M ; Kruk, A ; Kielczewska, K. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management)

Polish journal of food and nutrition sciences, 2006, Vol.15 (56), p.61-64 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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3
Effects of high-pressure homogenization on the physicochemical properties of milk with various fat concentrations
Effects of high-pressure homogenization on the physicochemical properties of milk with various fat concentrations
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Effects of high-pressure homogenization on the physicochemical properties of milk with various fat concentrations

Kielczewska, K., E-mail: kaka@uwm.edu.pl ; Kruk, A ; Czerniewicz, M. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management) ; Haponiuk, E. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Process Engineering and Equipment and Energy Management)

Polish journal of food and nutrition sciences, 2006, Vol.15 (56), p.87-90 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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4
Sensory quality of commercial full fat and reduced fat cheeses
Sensory quality of commercial full fat and reduced fat cheeses
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Sensory quality of commercial full fat and reduced fat cheeses

Lamparski, G., E-mail: greg@pan.olsztyn.pl ; Tobota, G ; Troszynska, A ; Fornal, J. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research)

Polish journal of food and nutrition sciences, 2006, Vol.15 (56), p.113-118 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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5
Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates
Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates
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Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates

Kycia, K., E-mail: kkycia@gmail.com ; Pluta, A ; Zmarlicki, S. (Warsaw Agricultural University (Poland). Faculty of Food Technology)

Polish journal of food and nutrition sciences, 2006, Vol.15 (56), p.107-112 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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6
Monitoring selected quality indicators of powdered infant milk formulas
Monitoring selected quality indicators of powdered infant milk formulas
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Monitoring selected quality indicators of powdered infant milk formulas

Michalak, J., E-mail: seniutaj@uwm.edu.pl ; Kuncewicz, A ; Gujska, E. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Science)

Polish journal of food and nutrition sciences, 2006, Vol.15 (56), p.125-129 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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7
Possibilities to produce healthy, tasty meat and improve its nutritional value
Possibilities to produce healthy, tasty meat and improve its nutritional value
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Possibilities to produce healthy, tasty meat and improve its nutritional value

Nuernberg, K ; Ender, K., E-mail: ender@fbn-dummerstorf.de ; Dannenberger, D. (Research Institute for the Biology of Farm Animals, Dummerstorf (Germany))

Polish journal of food and nutrition sciences, 2006, Vol.15 (1), p.17-21 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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8
Comparison of culinary and technological properties of meat from selected genetic groups of pigs
Comparison of culinary and technological properties of meat from selected genetic groups of pigs
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Comparison of culinary and technological properties of meat from selected genetic groups of pigs

Grzes, B., E-mail: bgrzes@au.poznan.pl ; Pospiech, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology) ; Kocwin-Podsiadla, M ; Krzecio, E. (University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Quality Evaluation) ; Kuryl, J. (Polish Academy of Sciences, Jastrzebiec (Poland). Inst. of Genetics and Animal Breeding) ; Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Material) ; Mikolajczak, B ; Iwanska, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology)

Polish journal of food and nutrition sciences, 2005, Vol.14 (1), p.55-58 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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9
Quality of sopocka pork loin wrapped directly post thermal treatment or after chilling and stored at near cryoscopic temperature
Quality of sopocka pork loin wrapped directly post thermal treatment or after chilling and stored at near cryoscopic temperature
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Quality of sopocka pork loin wrapped directly post thermal treatment or after chilling and stored at near cryoscopic temperature

Szmanko, T. (Wroclaw Agricultural University (Poland). Dept. of Animal Products Technology and Quality Management), E-mail: szmanko@ozi.ar.wroc.pl ; Malicki, A. (Wroclaw Agricultural University (Poland). Dept. of Food Hygiene and Consumer Health Care) ; Bruzewicz, S. (Wroclaw Medical University, Wroclaw (Poland). Dept. of Hygiene) ; Cichon, A ; Dworecka, E. (Wroclaw Agricultural University (Poland). Dept. of Animal Products Technology and Quality Management)

Polish journal of food and nutrition sciences, 2005, Vol.14 (1), p.111-116 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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10
Influence of raising method on the quality of hen eggs
Influence of raising method on the quality of hen eggs
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Influence of raising method on the quality of hen eggs

Smiechowska, M., E-mail: smiemari@am.gdynia.pl ; Dmowski, P. (Gdynia Maritime University (Poland). Dept. of Commodity and Cargo Sciences)

Polish journal of food and nutrition sciences, 2005, Vol.14 (1), p.117-120 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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