Keyword meat
 

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review
Marzanna Hęś
Pol. J. Food Nutr. Sci. 2017;67(1):5–17
DOI: https://doi.org/10.1515/pjfns-2016-0024
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EFFECT OF FREEZING AND FROZEN STORAGE ON FATTY ACID PROFILE OF CALVES’ MEAT
Monika Zymon, Juliusz Strzetelski, Henryk Pustkowiak, Ewa Sosin
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):647–650
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ESTIMATION OF CORRECTNESS OF MEAT PREPARATION AT HOME ON THE EXAMPLE OF A SELECTED GROUP OF PEOPLE
Iwona Urbańska, Ewa Czarniecka-Skubina, Ingrid Wachowicz,
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):587–591
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EFFECT OF LIGHT PROGRAMME AND BIRD STRAIN UPON CARCASE AND MEAT QUALITY IN BROILER CHICKENS
Ewa Gornowicz, Lidia Lewko
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):181–186
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EFFECTS OF AIR TEMPERATURE IN THE FINAL GROWING PERIOD AND OF BIRD STRAIN ON CARCASE AND MEAT QUALITY IN BROILER CHICKENS
Ewa Gornowicz, Lidia Lewko, Justyna Gornowicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):175–179
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ANALYSIS OF NUTRITIONAL VALUE OF DIETS OF YOUTH FOLLOWING VARIOUS FOOD PATTERNS. PART II – FOOD PATTERNS OF GIRLS
Anna Waluś, Lidia Wądołowska, Roman Cichon, Tomasz Długosz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):129–138
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FUNCTIONAL PROPERTIES OF FOODS OF ANIMAL ORIGIN AND THE METHODS
Paweł M. Pisulewski, Renata B. Kostogrys
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):65–73
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POLISH CONSUMER ATTITUDES AND BEHAVIOUR TOWARDS MEAT SAFETY RISK

Dominika Jakubowska, Monika Radzymińska
Pol. J. Food Nutr. Sci. 2010;60(4):381–385
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ASSESSMENT OF THE SHELF-LIFE OF MEAT PACKED IN VARIOUS PROTECTIVE ATMOSPHERES WITH ADDITION OF LYSOZYME
Bożena Danyluk, Beata Mikołajczak, Bożena Grześ, Edward Pospiech, Ryszard Kowalski, Piotr Konieczny
Pol. J. Food Nutr. Sci. 2010;60(2):115–120
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ANALYSIS OF PHOSPHORYLATED ALDOSES BASED ON GROUP SEPARATION AND REDUCTIVE TRYPTAMINE DERIVATISATION PRIOR TO HPCE REVEALING INITIAL PRODUCTS OF THE MAILLARD REACTIONS
Charlotte Bjergegaard, Lene Meinert, Kirsten Mortensen, Peter Møller, Hilmer Sørensen, Jens Christian Sørensen
Pol. J. Food Nutr. Sci. 2007;57(3):345–352
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CHANGES OF LIPID OXIDATION DEGREES AND THEIR INFLUENCE ON PROTEIN NUTRITIVE VALUE OF FROZEN MEAT PRODUCTS
Marzanna Hęś, Józef Korczak, Anna Gramza
Pol. J. Food Nutr. Sci. 2007;57(3):323–328
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LINKING EMBRYONIC MYOGENESIS TO MEAT QUANTITY AND QUALITY
Paul Mozdziak
Pol. J. Food Nutr. Sci. 2006;56(2):117–121
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NUTRITIONAL HABITS RELATING TO MEAT AND MEAT PRODUCTS CONSUMPTION AMONG YOUNG PEOPLE FROM SELECTED REGIONS OF POLAND.
Barbara Szczepaniak, Danuta Górecka, Ewa Flaczyk
Pol. J. Food Nutr. Sci. 2004;54(4):421–426
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SIMULTANEOUS DETERMINATION OF THREE SULFONAMIDES IN POULTRY AND COW´S SERUM BY HPLC
Arkadiusz Szymański
Pol. J. Food Nutr. Sci. 2002;52(3):45–49
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Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
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