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Special Issue
Special issue 1s/2005 vol. 55
 
 

FEEDINGSTUFFS AND HUMAN HEALTH
Maciej Gajęcki, Magdalena Gajęcka, Ewa Jakimiuk, Łukasz Zielonka
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):7-13
 

ENRICHMENT OF EGGS AND POULTRY MEAT WITH BIOLOGICALLY ACTIVE SUBSTANCES BY FEED MODIFICATIONS AND EFFECTS ON THE FINAL QUALITY OF THE PRODUCT
Michael A. Grashorn
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):15-20
 

ANIMAL ORIGIN FOOD PRESERVATION AND ITS SAFETY ISSUES
Piotr Konieczny, Jacek Kijowski
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):21-29
 

PULSED ELECTRIC FIELDS (PEF) AS AN UNCONVENTIONAL METHOD OF FOOD PRESERVATION
Maciej Oziembłowski, Wiesław Kopeć
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):31-35
 

NEW STRATEGIES FOR THE PRESERVATION OF COOKED HAM
Hubert Paelinck, Sławomir Szczepaniak
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):37-40
 

METHODS AND SYSTEMS OF FOOD QUALITY AND SAFETY ASSURANCE
Tadeusz Sikora
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):41-48
 

REASONS FOR DISQUALIFICATION OF FOOD OF ANIMAL ORIGIN IN THE KUJAWY AND POMERANIA PROVINCE
Mariusz Bogucki, Adam Oler, Leszek Dubiński
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):51-54
 

COMPARISON OF CULINARY AND TECHNOLOGICAL PROPERTIES OF MEAT FROM SELECTED GENETIC GROUPS OF PIGS

Bożena Grześ, Edward Pospiech, Maria Koćwin-Podsiadła, Elżbieta Krzęcio, Jolanta Kurył, Andrzej Łyczyński, Beata Mikołajczak, Ewa Iwańska
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):55-58
 

ANALYSIS OF THE CAUSES OF MEAT QUALITY VARIATIONS IN PIGS WITH IDENTICAL GENOTYPE
Bożena Grześ, Edward Pospiech, Maria Koćwin-Podsiadła, Elżbieta Krzęcio, Andrzej Łyczyński, Andrzej Zybert, Beata Mikołajczak, Ewa Iwańska
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):59-63
 

EFFECT OF XANTHAN PROTECTIVE COATING WITH LACTOBACILLUS SAKEI CULTURE ADDITION ON THE MICROBIOLOGICAL SAFETY AND THE QUALITY OF PORK STORED UNDER REFRIGERATION
Andrzej Jarmoluk, Adam Malicki, Szymon Brużewicz
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):65-68
 

COMPARATIVE ANALYSIS OF FATTY ACID PROFILE AND CHOLESTEROL CONTENT OF EGG YOLKS OF DIFFERENT BIRD SPECIES
Małgorzata Kaźmierska, Bogdan Jarosz, Małgorzata Korzeniowska, Tadeusz Trziszka, Zbigniew Dobrzański
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):69-73
 

TRADITIONAL REARING AND SLAUGHTER OF CHRISTMAS TURKEYS IN ENGLAND
Jacek Kijowski, Adam Mikołajczak, Łukasz Kwitowski, Jacek Nencki, Mateusz Śliga
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):75-78
 

ACTIVITY OF PROTEASE INHIBITORS AND LYSOZYME OF HEN’S EGG WHITE DEPENDING ON FEED MODIFICATION AND EGG STORAGE
Wiesław Kopeć, Teresa Skiba, Małgorzata Korzeniowska, Łukasz Bobak, Tadeusz Trziszka
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):79-83
 

QUALITY OF COMMINUTED SAUSAGES MADE WITH FUNCTIONAL PROTEINS
Grażyna Krasnowska, Ewa Rudownik, Beata Sobków, Aleksandra Gęsikowska
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):85-89
 

PREDOMINANT MICROFLORA OF VACUUM-PACKED FRANKFURTERS
Agnieszka Nowak, Ewa Krysiak
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):91-94
 

EFFECT OF GLYCOL ADMINISTERED TO YOUNG BULLS BEFORE TRANSPORTATION ON BEEF QUALITY
Adam Oler, Mariusz Bogucki, Ryszard Chaberski, Katarzyna Thomas
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):95-98
 

SHELF LIFE AND COLOUR CHARACTERISTICS OF THIGH MUSCLES OF TURKEYS PACKAGED UNDER MODIFIED ATMOSPHERE
Agnieszka Orkusz, Janina Wołoszyn, Andrzej Okruszek
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):99-102
 

INFLUENCE OF COLD AND FROZEN STORAGE ON CARP (CYPRINUS CARPIO) FLESH QUALITY
Renata Puchała, Henryk Białowąs, Maciej Pilarczyk
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):103-106
 

NEW GENERATION OF NATURAL ANTI-MICROBIAL PRODUCTS FOR THE PRESERVATION OF COOKED HAM
Sławomir Szczepaniak, Hubert Paelinck, Chritophe Gyselinck
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):107-110
 

QUALITY OF SOPOCKA PORK LOIN WRAPPED DIRECTLY POST THERMAL TREATMENT OR AFTER CHILLING AND STORED AT NEAR CRYOSCOPIC TEMPERATURE
Tadeusz Szmańko, Adam Malicki, Agnieszka Cichoń, Szymon Brużewicz, Ewa Dworecka
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):111-116
 

INFLUENCE OF RAISING METHOD ON THE QUALITY OF HEN EGGS
Maria Śmiechowska, Przemysław Dmowski
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):117-120
 

BUTTER STABILIZATION BY PLANT PHENOLIC ANTIOXIDANTS
Aneta Wojdyło, Jan Oszmiański, Anna Sokół-Łętowska, Małgorzata Korzeniowska
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):121-127
 
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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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