Polish Journal of Food and Nutrition Sciences - Author Ewa Czarniecka-Skubina

Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).

You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.

I agree I do not agree

eISSN:	2083-6007
ISSN:	1230-0322

EFFECT OF PH24 AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK

ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY

ESTIMATION OF CORRECTNESS OF MEAT PREPARATION AT HOME ON THE EXAMPLE OF A SELECTED GROUP OF PEOPLE

USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT

MICROBIOLOGICAL QUALITY OF POULTRY DISHES PREPARED IN COOK-CHILL TECHNOLOGY

EXAMINATION OF HYGIENE KNOWLEDGE OF PERSONNEL EMPLOYED IN HOTEL CATERING ESTABLISHMENTS

FACTORS DETERMINING MICROBIOLOGICAL QUALITY OF DISHES PRODUCED IN COOK-CHILL TECHNOLOGY

EFFECT OF THE MATERIAL FORM, STORAGE AND COOKING METHODS ON THE QULAITY OF BRUSSELS SPROUTS