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
Piotr Skałecki, Mariusz Florek, Anna Pyć, Agnieszka Kaliniak, Agnieszka Staszowska
Pol. J. Food Nutr. Sci. 2016;66(4):311–319
DOI: https://doi.org/10.1515/pjfns-2015-0058
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INFLUENCE OF SLAUGHTER SEASON OF CALVES AND AGEING TIME ON MEAT QUALITY
Mariusz Florek, Zygmunt Litwińczuk, Piotr Skałecki
Pol. J. Food Nutr. Sci. 2009;59(4):309–314
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CHANGES OF PHYSICOCHEMICAL PROPERTIES OF BULLOCKS AND HEIFERS MEAT DURING 14 DAYS OF AGEING UNDER VACUUM
Mariusz Florek, Anna Litwińczuk, Piotr Skałecki, Małgorzata Ryszkowska-Siwko
Pol. J. Food Nutr. Sci. 2007;57(3):281–288
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PHYSICOCHEMICAL PROPERTIES OF MEAT FROM PORK CARCASSES OF DIFFERENT WEIGHT RANGES.
Anna Litwińczuk, Mariusz Florek, Piotr Skałecki, Tomasz Grodzicki
Pol. J. Food Nutr. Sci. 2004;54(4):383–386
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INFLUENCE OF PH1 OF FATTENERS’ MUSCULUS LONGISSIMUS LUMBORUM ON THE CHANGES OF ITS QUALITY
Mariusz Florek, Anna Litwińczuk, Piotr Skałecki, Barbara Topyła
Pol. J. Food Nutr. Sci. 2004;54(2):195–198
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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