Keyword pork
COMPARISON OF CHOSEN QUALITY PARAMETERS OF MEAT FROM WILD BOAR AND DOMESTIC PIGS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):523–528
USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT
Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):449–455
A COMPARABLE ESTIMATION OF MEAT PRODUCTION OF LITHUANIAN LOCAL AND IMPORT INTENSIVE SELECTION PIGS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):257–260
ANALYSIS OF THE NUTRITIONAL VALUE OF DIETS OF YOUTH FOLLOWING VARIOUS FOOD PATTERNS. PART I – FOOD PATTERNS OF BOYS
Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):121–128
COMPARISON OF MEAT QUALITY CHARACTERISTICS BETWEEN COMMERCIAL PIGS AND SNAILS
Pol. J. Food Nutr. Sci. 2008;58(1):23–26
STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS
Pol. J. Food Nutr. Sci. 2007;57(3):335–338
SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2006;56(3):287–289
PORK QUALITY AND METHODS OF ITS EVALUATION- A REVIEW
Pol. J. Food Nutr. Sci. 2006;56(3):241–248
RELATIONSHIP BETWEEN CIE L*A*B* AND CIE L*C*H SCALE COLOUR PARAMETERS DETERMINED WHEN APPLYING ILLUMINANT C AND OBSERVER 2º AND ILLUMINANT D65 AND OBSERVER 10º AND PROXIMATE CHEMICAL COMPOSITION AND QUALITY TRAITS OF PORCINE LONGISSIMUS LUMBORUM MUSCLE
Tadeusz Karamucki, Małgorzata Jakubowska, Artur Rybarczyk, Roman Szaruga, Józefa Gardzielewska, Wanda Natalczyk-Szymkowska
Pol. J. Food Nutr. Sci. 2006;56(2):129–135
CRYOPROTECTION OF PORK
Pol. J. Food Nutr. Sci. 2006;56(1):23–27
POSSIBILITIES TO PRODUCE HEALTHY, TASTY MEAT AND IMPROVE ITS NUTRITIONAL VALUE
Pol. J. Food Nutr. Sci. 2006;56(1):17–21
TITIN AND TROPONIN T CHANGES IN RELATION TO TENDERNESS OF MEAT FROM PIGS OF VARIOUS MEATINESS.
Milena Szalata, Edward Pospiech, Marion L. Greaser, Andrzej Łyczyński, Bożena Grześ, Beata Mikołajczak
Pol. J. Food Nutr. Sci. 2005;55(2):139–144
THE QUNATITATIVE AND QUALITATIVE CHANGES OF THIAMINE IN STERILIZED PORK IN THE PRESENCE OF SELECTED TECHNOLOGICAL ADDITITVES.
Pol. J. Food Nutr. Sci. 2003;53(4):59–62
THE EFFECT OF HYDROCOLLOID MIXTURES ON FROZEN PORK PROPERTIES.
Pol. J. Food Nutr. Sci. 2003;53(4):55–58
EFFECT OF CRYOGENIC-VENTILATION FREEZING ON THE QUALITY OF PORK DURING COLD STORAGE.
Pol. J. Food Nutr. Sci. 2003;53(1):39–42
EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY
Pol. J. Food Nutr. Sci. 2001;51(1):41–44
THE EFFECT OF SELECTED CRYOPROTECTANTS ON THE PROPERTIES OF FROZEN PORK.
Pol. J. Food Nutr. Sci. 2000;50(1):47–50
PREVALENCE OF LISTERIA SPP. IN MEAT AND RAW SAUSAGES.
Waldemar Dąbrowski, Elżbieta Bogusławska-Wąs, Elżbieta Daczkowska-Kozon, Monika Krasnosielska, Kinga Różycka-Kasztelan
Pol. J. Food Nutr. Sci. 1999;49(2):195–200
SUSCEPTIBILITY OF MUSCLE LIPIDS IN PIGS TO OXIDATION DEPENDING ON BREED AND FEEDING SOYBEAN OR RAPESEED DIET
Pol. J. Food Nutr. Sci. 1998;48(4):655–662
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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