Wpływ przechowywania na zawartość teaflawin i tearubigin w herbatach typu oolong

Teaflawiny i tearubiginy, należące do grupy barwników flawonoidowych, mają duży wpływ na właściwości smakowe i barwę herbat fermentowanych. Celem pracy było określenie wpływu rodzaju opakowania, czasu, i warunków przec...

COMPOSITION AND PROPERTIES OF DONKEY’S MILK

An increasing number of cases of cow’s milk allergy in infants evoked interest in equine milk (milk from female horses and donkeys) owing to its composition similar to that of human milk. Clinical studies proved a very...

QUALITY PROFILE OF MEAT FROM DIFFERENT CARCASS CUTS OF ROE DEER (CAPREOLUS CAPREOLUS L.) BUCKS HUNTER-HARVESTED IN NORTH-EAST AND SOUTH-EAST POLAND

The objective of this study was to compare the quality of meat from different cuts obtained from carcasses of roe deer (Capreolus capreolus L.) bucks hunted in forests in north-east (10 animals) and southeast Poland (10...

EFFECT OF MICROWAVE HEAT TREATMENT OF RAPESEEDS ON OIL YIELD AND QUALITY OF PRESSED OIL

ASSESSING NUTRITIONAL VALUE OF GRAINS OF SELECTED WHEAT CULTIVARS

The research material consisted of grains of six wheat cultivars (Triticum aestivum L.) harvested in 2007 and 2008 (spring cultivars: Torka, Korynta, Cytra, Zadra; winter cultivars: Fregata and Markiza). The analyses c...