Analyses of milk fat crystallization and milk fat fractions von Małkowska, M, Staniewski, B, Ziajka, J

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Cell viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques von Olszewska, Magdalena, Staniewski, Bogusław, Łaniewska-Trokenheim, Łucja

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Application of active packaging to improve the shelf life of fresh white cheeses von Panfil-Kuncewicz, H., E-mail: panfil@uwm.edu.pl, Staniewski, B, Szpendowski, J, Nowak, H. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management)

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Characteristics of nitrogen compounds and nutritive value of whey and permeate obtained in the production of cottage cheeses von Szpendowski, J. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Food Quality Management), E-mail: szpend@uwm.edu.pl, Klobukowski, J. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Human Nutrition), Cichosz, G, Staniewski, B. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Food Quality Management)

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