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6
Year: 2010, Volume: 60, No 1 , p. 37–41 ;
4 806
Authors: Ingrid Wachowicz, Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko
Title: ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY
Keywords: pork meat, microstructure of meat, sensory quality, technological value


7
Year: 2010, Volume: 60, No 1 , p. 43–49 ;
4 586
Authors: Ewa Czarniecka-Skubina, Wiesław Przybylski, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Title: EFFECT OF PH24 AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK
Keywords: culinary meat, pH24, intramuscular fat, meat quality


8
Year: 2010, Volume: 60, No 1 , p. 51–55 ;
4 469
Authors: Agnieszka Latoch
Title: SELECTED PROPERTIES OF I-Z-I BAND PROTEINS OF SONICATED BEEF
Keywords: proteins, sonication, I-Z-I band, -SH groups, ORP


9
Year: 2010, Volume: 60, No 1 , p. 57–61 ;
5 502
Authors: Aleksandra Graszkiewicz, Monika Żelazko, Tadeusz Trziszka
Title: APPLICATION OF PANCREATIC ENZYMES IN HYDROLYSIS OF EGG-WHITE PROTEINS
Keywords: ovoalbumin, enzymatic hydrolysis, antioxidant activity, trypsin, chymotrypsin


10
Year: 2010, Volume: 60, No 1 , p. 63–70 ;
4 456
Authors: Sahar Y. Al-Okbi, S. I. Shalaby, Doha A. Mohamed, Thanaa E. Hamed
Title: EVALUATION OF POTENTIAL HEALTH BENEFITS OF TWO NOVEL SPECIAL FOODS IN LIVER CIRRHOTIC PATIENTS
Keywords: liver cirrhosis, patients, special formulas, biochemical parameters, anthropometric parameters, nutritional status


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2017/11/10
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