abbr. SJ GMU
ISSN 2657-5841 (printed)
ISSN 2657-6988 (online)
DOI: 10.26408
88
Papers
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The assessment of microbiological quality of frozen fish productsPages:7- 11
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Identification antibiotic–resistant staphylococcus aureus in freeze-dried soupsPages:12- 16
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Comparative quality assessment of crispbread of selected producersPages:17- 23
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Assessment of nutrition practices and food preferences of young amateur footballersPages:24- 33
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Consumption of dairy products by schoolchildrenPages:34- 43
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Attitudes of school-age children in relation to fishPages:44- 52
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Biological allergy factors identified by patientsPages:53- 61
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Influence of oxygen scavengers/absorbents on the quality of the coffee beans during the storagePages:62- 68
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An impact of the concept of quality management in quality of goods in processes logisticsPages:69- 73
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Usable aspects of nonionic surfactants application in liquid laundry detergentsPages:74- 81
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Diversification of some stages of production process and its impact on the quality of winesPages:82- 88
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Customer satisfaction measurement – a case study in the car industryPages:89- 99
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Attitudes and behaviour of warmia and mazury residents towards issues related to environmental protectionPages:100- 105
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Observation analysis during audits in food industry enterprisesPages:106- 111
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Russian consumer attitude to food from PolandPages:112- 118
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The influence of technological process on the colour and phenolic content in buckwheat seeds and their relationshipsPages:119- 125
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The influence of microwave heating on changes in the fatty acid composition of peanut and argan oilsPages:126- 131
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The effect of storage on the content of conjugated linoleic acid (CLA) and other trans fatty acids in yoghurtsPages:132- 136
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Cardioprotective peptides as quality factors of fish proteinsPages:137- 141
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Evaluation of selected authenticity markers of multivitamin juice and drinksPages:142- 149
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The relationship of chosen products categories and hazards categories in the RASFF systemPages:150- 154
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Indicator to measurment of oxygen in packaging foodPages:155- 165
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Electrical conductance properties of vegetable oilsPages:166- 171
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Content of proline as an indicator of honeys authenticityPages:172- 176
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Innovations in milk packagingPages:177- 181
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Consumer preferences in the choise of packaging of vegetables fatsPages:182- 187
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Application of dmaic cycle to complaint management process – case of studyPages:188- 194