Archive
Special issue 1s/2005 vol. 55
Special issue
ENRICHMENT OF EGGS AND POULTRY MEAT WITH BIOLOGICALLY ACTIVE SUBSTANCES BY FEED MODIFICATIONS AND EFFECTS ON THE FINAL QUALITY OF THE PRODUCT
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):15–20
ANIMAL ORIGIN FOOD PRESERVATION AND ITS SAFETY ISSUES
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):21–29
PULSED ELECTRIC FIELDS (PEF) AS AN UNCONVENTIONAL METHOD OF FOOD PRESERVATION
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):31–35
NEW STRATEGIES FOR THE PRESERVATION OF COOKED HAM
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):37–40
METHODS AND SYSTEMS OF FOOD QUALITY AND SAFETY ASSURANCE
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):41–48
REASONS FOR DISQUALIFICATION OF FOOD OF ANIMAL ORIGIN IN THE KUJAWY AND POMERANIA PROVINCE
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):51–54
COMPARISON OF CULINARY AND TECHNOLOGICAL PROPERTIES OF MEAT FROM SELECTED GENETIC GROUPS OF PIGS
Bożena Grześ, Edward Pospiech, Maria Koćwin-Podsiadła, Elżbieta Krzęcio, Jolanta Kurył, Andrzej Łyczyński, Beata Mikołajczak, Ewa Iwańska
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):55–58
ANALYSIS OF THE CAUSES OF MEAT QUALITY VARIATIONS IN PIGS WITH IDENTICAL GENOTYPE
Bożena Grześ, Edward Pospiech, Maria Koćwin-Podsiadła, Elżbieta Krzęcio, Andrzej Łyczyński, Andrzej Zybert, Beata Mikołajczak, Ewa Iwańska
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):59–63
EFFECT OF XANTHAN PROTECTIVE COATING WITH LACTOBACILLUS SAKEI CULTURE ADDITION ON THE MICROBIOLOGICAL SAFETY AND THE QUALITY OF PORK STORED UNDER REFRIGERATION
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):65–68
COMPARATIVE ANALYSIS OF FATTY ACID PROFILE AND CHOLESTEROL CONTENT OF EGG YOLKS OF DIFFERENT BIRD SPECIES
Małgorzata Kaźmierska, Bogdan Jarosz, Małgorzata Korzeniowska, Tadeusz Trziszka, Zbigniew Dobrzański
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):69–73
TRADITIONAL REARING AND SLAUGHTER OF CHRISTMAS TURKEYS IN ENGLAND
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):75–78
ACTIVITY OF PROTEASE INHIBITORS AND LYSOZYME OF HEN’S EGG WHITE DEPENDING ON FEED MODIFICATION AND EGG STORAGE
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):79–83
QUALITY OF COMMINUTED SAUSAGES MADE WITH FUNCTIONAL PROTEINS
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):85–89
PREDOMINANT MICROFLORA OF VACUUM-PACKED FRANKFURTERS
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):91–94
EFFECT OF GLYCOL ADMINISTERED TO YOUNG BULLS BEFORE TRANSPORTATION ON BEEF QUALITY
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):95–98
SHELF LIFE AND COLOUR CHARACTERISTICS OF THIGH MUSCLES OF TURKEYS PACKAGED UNDER MODIFIED ATMOSPHERE
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):99–102
INFLUENCE OF COLD AND FROZEN STORAGE ON CARP (CYPRINUS CARPIO) FLESH QUALITY
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):103–106
NEW GENERATION OF NATURAL ANTI-MICROBIAL PRODUCTS FOR THE PRESERVATION OF COOKED HAM
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):107–110
QUALITY OF SOPOCKA PORK LOIN WRAPPED DIRECTLY POST THERMAL TREATMENT OR AFTER CHILLING AND STORED AT NEAR CRYOSCOPIC TEMPERATURE
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):111–116
INFLUENCE OF RAISING METHOD ON THE QUALITY OF HEN EGGS
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):117–120
BUTTER STABILIZATION BY PLANT PHENOLIC ANTIOXIDANTS
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):121–127
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