Polish Journal of Food and Nutrition Sciences

Keyword ageing

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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eISSN:	2083-6007
ISSN:	1230-0322

Keyword ageing

Oxidative Stability and Quality Parameters of Veal During Ageing

Does SIRT-1 Mediate Calorie Restriction and Prolong Life?

INFLUENCE OF SLAUGHTER SEASON OF CALVES AND AGEING TIME ON MEAT QUALITY

CHANGES IN CHEMICAL COMPOSITION OF MEAT FROM ROE DEER (CAPREOLUS CAPREOLUS L.) BUCKS DURING COLD STORAGE UNDER VACUUM AND MODIFIED ATMOSPHERE

EFFECT OF POST-MORTEM AGEING, METHOD OF HEATING AND REHEATING ON COLLAGEN SOLUBILITY, SHEAR FORCE AND TEXTURE PARAMETERS OF BOVINE MUSCLES

CHANGES OF PHYSICOCHEMICAL PROPERTIES OF BULLOCKS AND HEIFERS MEAT DURING 14 DAYS OF AGEING UNDER VACUUM

WATER RETENTION, SHEAR FORCE, AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING.