Keyword pork
 

COMPARISON OF CHOSEN QUALITY PARAMETERS OF MEAT FROM WILD BOAR AND DOMESTIC PIGS
Tadeusz Szmańko, Justyna Górecka, Małgorzata Korzeniowska, Adam Malicki, Elena Eeremenko
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):523–528
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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
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A COMPARABLE ESTIMATION OF MEAT PRODUCTION OF LITHUANIAN LOCAL AND IMPORT INTENSIVE SELECTION PIGS
Vigilijus Jukna, Ceslovas Jukna, Kestutis Juozas Saikevicius
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):257–260
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ANALYSIS OF THE NUTRITIONAL VALUE OF DIETS OF YOUTH FOLLOWING VARIOUS FOOD PATTERNS. PART I – FOOD PATTERNS OF BOYS
Anna Waluś, Lidia Wądołowska, Roman Cichon, Tomasz Długosz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):121–128
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COMPARISON OF MEAT QUALITY CHARACTERISTICS BETWEEN COMMERCIAL PIGS AND SNAILS
Judita Zymantiene, Vigilijus Jukna, Ceslovas Jukna, Rasa Zelvyte, Vaidas Oberauskas
Pol. J. Food Nutr. Sci. 2008;58(1):23–26
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STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS
Krystyna Szymandera-Buszka, Katarzyna Waszkowiak
Pol. J. Food Nutr. Sci. 2007;57(3):335–338
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SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT
Agnieszka Połom
Pol. J. Food Nutr. Sci. 2006;56(3):287–289
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PORK QUALITY AND METHODS OF ITS EVALUATION- A REVIEW
Maria Koćwin-Podsiadła, Elżbieta Krzęcio, Wiesław Przybylski
Pol. J. Food Nutr. Sci. 2006;56(3):241–248
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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
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CRYOPROTECTION OF PORK
Marcin Dziomdziora, Lucjan Krala
Pol. J. Food Nutr. Sci. 2006;56(1):23–27
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POSSIBILITIES TO PRODUCE HEALTHY, TASTY MEAT AND IMPROVE ITS NUTRITIONAL VALUE
Karin Nuernberg, Klaus Ender, Dirk Dannenberger
Pol. J. Food Nutr. Sci. 2006;56(1):17–21
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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
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THE QUNATITATIVE AND QUALITATIVE CHANGES OF THIAMINE IN STERILIZED PORK IN THE PRESENCE OF SELECTED TECHNOLOGICAL ADDITITVES.
Krystyna Szymandera-Buszka
Pol. J. Food Nutr. Sci. 2003;53(4):59–62
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THE EFFECT OF HYDROCOLLOID MIXTURES ON FROZEN PORK PROPERTIES.
Lucjam Krala, Marcin Dziomdziora
Pol. J. Food Nutr. Sci. 2003;53(4):55–58
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EFFECT OF CRYOGENIC-VENTILATION FREEZING ON THE QUALITY OF PORK DURING COLD STORAGE.
Jacek Kondratowicz, Tomasz Bąk, Jerzy Denaburski
Pol. J. Food Nutr. Sci. 2003;53(1):39–42
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EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY

Jacek Kondratowicz, Tomasz Bąk
Pol. J. Food Nutr. Sci. 2001;51(1):41–44
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THE EFFECT OF SELECTED CRYOPROTECTANTS ON THE PROPERTIES OF FROZEN PORK.
Lucjan Krala, Marcin Dziomdziora
Pol. J. Food Nutr. Sci. 2000;50(1):47–50
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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
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SUSCEPTIBILITY OF MUSCLE LIPIDS IN PIGS TO OXIDATION DEPENDING ON BREED AND FEEDING SOYBEAN OR RAPESEED DIET
Anna Kołakowska, Robert Zygadlik, Henryk Czarnecki, Marek Szczygielski
Pol. J. Food Nutr. Sci. 1998;48(4):655–662
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