Articles by Piotr Skałecki
Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham
Pol. J. Food Nutr. Sci. 2016;66(4):311–319
INFLUENCE OF SLAUGHTER SEASON OF CALVES AND AGEING TIME ON MEAT QUALITY
Pol. J. Food Nutr. Sci. 2009;59(4):309–314
CHANGES OF PHYSICOCHEMICAL PROPERTIES OF BULLOCKS AND HEIFERS MEAT DURING 14 DAYS OF AGEING UNDER VACUUM
Pol. J. Food Nutr. Sci. 2007;57(3):281–288
PHYSICOCHEMICAL PROPERTIES OF MEAT FROM PORK CARCASSES OF DIFFERENT WEIGHT RANGES.
Pol. J. Food Nutr. Sci. 2004;54(4):383–386
INFLUENCE OF PH1 OF FATTENERS’ MUSCULUS LONGISSIMUS LUMBORUM ON THE CHANGES OF ITS QUALITY
Pol. J. Food Nutr. Sci. 2004;54(2):195–198
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