Polish Journal of Food and Nutrition Sciences

Author Krystyna Palka

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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eISSN:	2083-6007
ISSN:	1230-0322

Author Krystyna Palka

EFFECT OF POST-MORTEM AGEING, METHOD OF HEATING AND REHEATING ON COLLAGEN SOLUBILITY, SHEAR FORCE AND TEXTURE PARAMETERS OF BOVINE MUSCLES

FATTY ACIDS PROFILE AND THE EATING QUALITY OF SELECTED BEEF MUSCLES

WATER RETENTION, SHEAR FORCE, AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING.

CHANGES IN COLLAGEN SOLUBILITY OF RAW AND ROASTED BOVINE: PSOAS MAJOR AND MINOR AND SEMITENDINOSUS MUSCLES DURING COLD STORAGE.

ROASTING-INDUCED CHANGES IN INTRAMUSCULAR CONNECTIVE TISSUE AND TENDERNESS OF BOVINE M,SEMITENDINOSUS MUSCLE

ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE