Articles by Wiesław Przybylski
USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT
Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):449–455
Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition
Katarzyna Nowicka, Danuta Jaworska, Wiesław Przybylski, Ewa Górska, Krzysztof Tambor, Andrzej Półtorak
Pol. J. Food Nutr. Sci. 2017;67(4):283–292
EFFECT OF PH24 AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK
Ewa Czarniecka-Skubina, Wiesław Przybylski, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Pol. J. Food Nutr. Sci. 2010;60(1):43–49
ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY
Ingrid Wachowicz, Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko
Pol. J. Food Nutr. Sci. 2010;60(1):37–41
GLYCOGEN METABOLISM IN MUSCLE AND ITS EFFECTS ON MEAT QUALITY IN PIGS - A MINI REVIEW
Pol. J. Food Nutr. Sci. 2006;56(3):257–262
PORK QUALITY AND METHODS OF ITS EVALUATION- A REVIEW
Pol. J. Food Nutr. Sci. 2006;56(3):241–248
THE RELATIONSHIP BETWEEN GLYCOLYTIC POTENTIAL OF PORCINE MUSCLES AND ULTIMATE PH AND PROCESSING YIELD OF MEAT
Pol. J. Food Nutr. Sci. 1998;48(1):83–88
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