Articles by Krystyna Palka
 

FATTY ACIDS PROFILE AND THE EATING QUALITY OF SELECTED BEEF MUSCLES
Marzena Zając, Krystyna Palka, Brendan Murray, Declan Troy
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):619–623
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EFFECT OF POST-MORTEM AGEING, METHOD OF HEATING AND REHEATING ON COLLAGEN SOLUBILITY, SHEAR FORCE AND TEXTURE PARAMETERS OF BOVINE MUSCLES
Tadeusz Kołczak, Krzysztof Krzysztoforski, Krystyna Palka
Pol. J. Food Nutr. Sci. 2008;58(1):27–32
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WATER RETENTION, SHEAR FORCE, AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING.
Tadeusz Kołczak, Krystyna Palka, Jerzy Łącki
Pol. J. Food Nutr. Sci. 2005;55(1):17–26
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CHANGES IN COLLAGEN SOLUBILITY OF RAW AND ROASTED BOVINE: PSOAS MAJOR AND MINOR AND SEMITENDINOSUS MUSCLES DURING COLD STORAGE.
Tadeusz Kołczak, Krystyna Palka, Edward Pospiech
Pol. J. Food Nutr. Sci. 2003;53(3):57–61
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ROASTING-INDUCED CHANGES IN INTRAMUSCULAR CONNECTIVE TISSUE AND TENDERNESS OF BOVINE M,SEMITENDINOSUS MUSCLE
Krystyna Palka
Pol. J. Food Nutr. Sci. 2000;50(3):39–44
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ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE
Krystyna Palka
Pol. J. Food Nutr. Sci. 2000;50(2):41–45
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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