Polish Journal of Food and Nutrition Sciences

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.

COMPARISON OF CHOSEN QUALITY PARAMETERS OF MEAT FROM WILD BOAR AND DOMESTIC PIGS

USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT

A COMPARABLE ESTIMATION OF MEAT PRODUCTION OF LITHUANIAN LOCAL AND IMPORT INTENSIVE SELECTION PIGS

ANALYSIS OF THE NUTRITIONAL VALUE OF DIETS OF YOUTH FOLLOWING VARIOUS FOOD PATTERNS. PART I – FOOD PATTERNS OF BOYS

COMPARISON OF MEAT QUALITY CHARACTERISTICS BETWEEN COMMERCIAL PIGS AND SNAILS

STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS

SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT

PORK QUALITY AND METHODS OF ITS EVALUATION- A REVIEW

RELATIONSHIP BETWEEN CIE L*A*B* AND CIE L*C*H SCALE COLOUR PARAMETERS DETERMINED WHEN APPLYING ILLUMINANT C AND OBSERVER 2&ORDM; AND ILLUMINANT D65 AND OBSERVER 10&ORDM; AND PROXIMATE CHEMICAL COMPOSITION AND QUALITY TRAITS OF PORCINE LONGISSIMUS LUMBORUM MUSCLE

CRYOPROTECTION OF PORK

POSSIBILITIES TO PRODUCE HEALTHY, TASTY MEAT AND IMPROVE ITS NUTRITIONAL VALUE

TITIN AND TROPONIN T CHANGES IN RELATION TO TENDERNESS OF MEAT FROM PIGS OF VARIOUS MEATINESS.

THE QUNATITATIVE AND QUALITATIVE CHANGES OF THIAMINE IN STERILIZED PORK IN THE PRESENCE OF SELECTED TECHNOLOGICAL ADDITITVES.

THE EFFECT OF HYDROCOLLOID MIXTURES ON FROZEN PORK PROPERTIES.

EFFECT OF CRYOGENIC-VENTILATION FREEZING ON THE QUALITY OF PORK DURING COLD STORAGE.

EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY

THE EFFECT OF SELECTED CRYOPROTECTANTS ON THE PROPERTIES OF FROZEN PORK.

PREVALENCE OF LISTERIA SPP. IN MEAT AND RAW SAUSAGES.

SUSCEPTIBILITY OF MUSCLE LIPIDS IN PIGS TO OXIDATION DEPENDING ON BREED AND FEEDING SOYBEAN OR RAPESEED DIET

RELATIONSHIP BETWEEN CIE LAB* AND CIE LCH SCALE COLOUR PARAMETERS DETERMINED WHEN APPLYING ILLUMINANT C AND OBSERVER 2&ORDM; AND ILLUMINANT D65 AND OBSERVER 10&ORDM; AND PROXIMATE CHEMICAL COMPOSITION AND QUALITY TRAITS OF PORCINE LONGISSIMUS LUMBORUM MUSCLE