Food, Environmental and Agricultural Sciences and Technology

• Pseudocereals and the posibilities of their application in food technology, General characteristics of Amaranth

  Tadeusz Haber, Mieczysław Obiedziński, Elżbieta Biller, Bożena Waszkiewicz-Robak, Bohdan Achremowicz, Alicja Ceglińska

  45-52

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• Pseudocereals and the posibilities of their application in food technology, General characteristics of Quinoa

  Tadeusz Haber, Mieczysław Obiedziński, Bożena Waszkiewicz-Robak, Elżbieta Biller, Bohdan Achremowicz, Alicja Ceglińska

  53-56

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• Pseudocereals and the posibilities of their application in food technology, Amaranth and Quinoa application in food processing

  Tadeusz Haber, Mieczysław Obiedziński, Bożena Waszkiewicz-Robak, Elżbieta Biller, Bohdan Achremowicz, Alicja Ceglińska

  57-65

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• Development of a Quantitative Real-time PCR Assay for Identification of Streptococcus thermophilus Present in Artisanal Raw Cow’s Milk Cheese

  Milena Alicja Stachelska, Adam Siwek

  66-72

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• Nutraceuticals in animal nutrition and their effect on selected quality characteristics of beef. A review article

  Bożena Waszkiewicz-Robak, Mieczysław Obiedziński, Elżbieta Biller, Agnieszka Obiedzińska

  73-77

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• The influence of the degree of maturity and thermal processing on the content of B vitamins in beef

  Bożena Waszkiewicz-Robak, Mieczysław Obiedziński, Elżbieta Biller, Agnieszka Obiedzińska

  78-83

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