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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
 

POLISH CONSUMER ATTITUDES AND BEHAVIOUR TOWARDS MEAT SAFETY RISK

Dominika Jakubowska, Monika Radzymińska
Pol. J. Food Nutr. Sci. 2010;60(4):381-385
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

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
 

LINKING EMBRYONIC MYOGENESIS TO MEAT QUANTITY AND QUALITY
Paul Mozdziak
Pol. J. Food Nutr. Sci. 2006;56(2):117-121
 

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
 

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
 

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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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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