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Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
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
Author Krystyna Palka
EFFECT OF POST-MORTEM AGEING, METHOD OF HEATING AND REHEATING ON COLLAGEN SOLUBILITY, SHEAR FORCE AND TEXTURE PARAMETERS OF BOVINE MUSCLES
Pol. J. Food Nutr. Sci. 2008;58(1):27–32
FATTY ACIDS PROFILE AND THE EATING QUALITY OF SELECTED BEEF MUSCLES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):619–623
WATER RETENTION, SHEAR FORCE, AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING.
Pol. J. Food Nutr. Sci. 2005;55(1):17–26
CHANGES IN COLLAGEN SOLUBILITY OF RAW AND ROASTED BOVINE: PSOAS MAJOR AND MINOR AND SEMITENDINOSUS MUSCLES DURING COLD STORAGE.
Pol. J. Food Nutr. Sci. 2003;53(3):57–61
ROASTING-INDUCED CHANGES IN INTRAMUSCULAR CONNECTIVE TISSUE AND TENDERNESS OF BOVINE M,SEMITENDINOSUS MUSCLE
Pol. J. Food Nutr. Sci. 2000;50(3):39–44
ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE
Pol. J. Food Nutr. Sci. 2000;50(2):41–45
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