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For Reviewers
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Informed Consent Policy
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News
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Volume 70 Authors' Index
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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
September 2024 issue has just been published
December 2024 issue is now available on-line
Copyright License change and on-line edition
March 2025 issue is available on-line
Volume 74's Reviewers' Index
Our new CiteScore 2024
June 2025 issue is available on-line
Author Ewa Czarniecka-Skubina
EFFECT OF PH24 AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK
Ewa Czarniecka-Skubina, Wiesław Przybylski, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Pol. J. Food Nutr. Sci. 2010;60(1):43-49
ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY
Ingrid Wachowicz, Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko
Pol. J. Food Nutr. Sci. 2010;60(1):37-41
ESTIMATION OF CORRECTNESS OF MEAT PREPARATION AT HOME ON THE EXAMPLE OF A SELECTED GROUP OF PEOPLE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):587-591
USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT
Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):449-455
MICROBIOLOGICAL QUALITY OF POULTRY DISHES PREPARED IN COOK-CHILL TECHNOLOGY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):101-105
EXAMINATION OF HYGIENE KNOWLEDGE OF PERSONNEL EMPLOYED IN HOTEL CATERING ESTABLISHMENTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):95-99
FACTORS DETERMINING MICROBIOLOGICAL QUALITY OF DISHES PRODUCED IN COOK-CHILL TECHNOLOGY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):27-31
EFFECT OF THE MATERIAL FORM, STORAGE AND COOKING METHODS ON THE QULAITY OF BRUSSELS SPROUTS
Pol. J. Food Nutr. Sci. 2002;52(3):75-82
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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