Articles by Tadeusz Kołczak
 

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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TRANSAMINASE (GOT AND GPT) ACTIVITY IN SKELETAL MUSCLES OF CATTLE, PIGS AND POULTRY
Krzysztof Krzysztoforski, Tadeusz Kołczak
Pol. J. Food Nutr. Sci. 2000;50(4):69–72
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EFFECT OF SODIUM LACTATE AND STARTER CULTURE ON MINCED BEEF DURING CHILLED STORAGE.
Maria Walczycka, Tadeusz Kołczak, Adam Kijowski, Jerzy Łącki
Pol. J. Food Nutr. Sci. 1998;48(4):663–672
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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