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Keyword ageing

 
ORIGINAL ARTICLE
 

Oxidative Stability and Quality Parameters of Veal During Ageing
Mateja Lušnic Polak, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak
Pol. J. Food Nutr. Sci. 2023;73(1):24-31
DOI: https://doi.org/10.31883/pjfns/157248
 

Does SIRT-1 Mediate Calorie Restriction and Prolong Life?
Anna Kordala, Boguslawa Pietrzak
Pol. J. Food Nutr. Sci. 2014;64(3):159-164
DOI: https://doi.org/10.2478/pjfns-2013-0011
 

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
 

CHANGES IN CHEMICAL COMPOSITION OF MEAT FROM ROE DEER (CAPREOLUS CAPREOLUS L.) BUCKS DURING COLD STORAGE UNDER VACUUM AND MODIFIED ATMOSPHERE
Tomasz Daszkiewicz, Paweł Janiszewski, Jacek Kondratowicz
Pol. J. Food Nutr. Sci. 2008;58(3):331-334
 

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
 

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
 

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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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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