Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with <i>Bifidobacterium bifidum</i> by Beata Paszczyk, Elżbieta Tońska

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Health-promoting value of cow, sheep and goat milk and yogurts by Beata Paszczyk, Elżbieta Tońska, Joanna Łuczyńska

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The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing... by Marek Aljewicz, Elżbieta Tonska, Jerzy Juskiewicz, Grażyna Cichosz

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Health-Promoting Ingredients in Goat’s Milk and Fermented Goat’s Milk Drinks by Beata Paszczyk, Marta Czarnowska-Kujawska, Joanna Klepacka, Elżbieta Tońska

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Tea as a Source of Biologically Active Compounds in the Human Diet by Joanna Klepacka, Elżbieta Tońska, Ryszard Rafałowski, Marta Czarnowska-Kujawska, Barbara Opara

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