abbr. SJ GMU
ISSN 2657-5841 (printed)
ISSN 2657-6988 (online)
DOI: 10.26408
93
Papers
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Rola żywienia i wysiłku fizycznego w leczeniu kobiet z upośledzoną tolerancją glukozyPages:7- 12
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Terapia żywieniowa jako element zapobiegania i wspomagania leczenia chorób nowotworowychPages:13- 21
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Ocena podaży witamin w całodziennych racjach pokarmowych młodych, zdrowych osób – badanie pilotażoweThe assessment of vitamins intake in daily food rations of young, healthy individuals – the pilot studyPages:22- 29
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Comparison of microbial contamination of select food range for particular nutritional purposes, originating from trade and produced under domestic conditionsPages:30- 37
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Assessment of content of crude fibre in selected wheat branPages:38- 45
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The presence of Listeria monocytogenes in selected leafy green vegetablesPages:46- 50
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Fast method of identifying methicillin-resistant staphylococci in cottage cheesePages:51- 58
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Prevalence of Staphylococcus aureus in shrimps purchased at a marketPages:59- 63
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Assessment of the impact of type of packaging on microbiological quality of cold cuts stored in domestic refrigeratorsPages:64- 71
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Food storage in domestic conditionsPages:72- 80
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Assessment of knowledge about the hygienic aspects of human-pets interactionPages:81- 93
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Certification – new way of solving world fisheries’ problemsPages:94- 100
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The quality of transport services and its impact on the development of logistics supply chain’s valuePages:101- 111
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The influence of acetone cyanohydrin on the growth of microorganisms in the activated sludgePages:112- 116
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Effect of composition of effluents from sewage sludge fermentation on the struvite precipitation efficiencyPages:117- 120
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The influence of addition trehalose on the quality of wheat rolls baked by postponed methodPages:121- 128
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Issues of glass polyester waste managementPages:129- 133
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Evaluation of colour defatted and non-defatted cocoa powders – preliminary studiesPages:134- 140
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Hazards drifting polymeric materials to the marine environmentPages:141- 145
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Degradability of poly(lactide) in selected cosmetic ingredientsPages:146- 151
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Knowledge workers’ occupational threats implying from work organization according to the character of workPages:152- 166
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Food defense in the area of collective nutrition. Diagnosis and directions of improvementPages:167- 173
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Overall migration of low molecular substances from packaging materialsPages:174- 178
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The dynamics of aging wheat bread with addition of natural ingredientsPages:179- 184
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Media and non-media sources of obtaining nutrition information in the opinion of young consumers – a pilot studyPages:185- 190
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The level of knowledge among a selected consumer's group on subject the seeds and nut's pro-health propertiesPages:191- 195
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Trition and physical activity as the guarantee of the senior’s good healthPages:196- 202
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Quality in retail trade from the perspective of internet service providerPages:203- 211
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Threats with toxic substances in european sea areas as a result of ship accidentsPages:212- 216
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Transport-technological properties as quality factors of solid bulk cargoesPages:217- 221
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Changes in nutrition of women during pregnancyPages:222- 226
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Consumer perception of quality and safety nanomaterialsPages:227- 235