UNCONVENTIONAL CUTTING METHODS IN FOOD ENGINEERING 3-13 Mariusz Kosmowski, Andrzej Dowgiałło p (Język Polski)
THE ANTIOXIDANT PROPERTIES OF INFUSIONS FROM THE LEAVES WHITE MULBERRY (Morus alba L.) 15-24 Klaudia Kałwa, Kamil Wilczyński pdf (Język Polski)
COMPETENCES OF OFFICIAL CONTROL LABORATORIES IN THE RANGE OF TESTING THE HOMOGENEITY OF FEED PRODUCTS 25-30 Sławomir Walczyński pdf (Język Polski)
COMPARATIVE ANALYSIS OF METHODS FOR ESTIMATING COSTS OF ELECTROMECHANICAL EQUIPMENT FOR SMALL HYDROPOWER PLANTS 35-41 Seweryn Lipiński, Tomasz Olkowski pdf (Język Polski)
CHARACTERISTICS OF THE HUMIC ACIDS (HA) FROM LAKE SEDIMENTS AS EFFECT OF UV-VIS SPECTRAL PARAMETERS APPLICATION 43-51 Lilla Mielnik pdf
