Search Results - "Kujawska, J"

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    Effects of fibre type and structure of longissimus lumborum (Ll), biceps femoris (Bf) and semimembranosus (Sm) deer muscles salting with different Nacl addition on proteolysis index and texture of dry-cured meats by Żochowska-Kujawska, J.

    Published in Meat science (01-11-2016)
    “…The aim of the present study was to describe the effect of fibre type and structure as well as NaCl level on the proteolysis index and texture parameters…”
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    Journal Article
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    Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA by Sobczak, M., Panicz, R., Eljasik, P., Sadowski, J., Tórz, A., Żochowska-Kujawska, J., Barbosa, V., Domingues, V., Marques, A., Dias, J.

    Published in Food and chemical toxicology (01-05-2020)
    “…The effect of carp feeding with n-3 PUFA-enriched feed (Schizochytrium sp. meal or salmon oil) on nutritional quality indicators (proximal composition, fatty…”
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    Journal Article
  3. 3

    Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.) by Żochowska-Kujawska, J., Kotowicz, M., Sobczak, M., Lachowicz, K., Wójcik, J.

    Published in Meat science (01-01-2019)
    “…The present study investigated the possible differences in carcass composition as well as texture, structure and percentage of different muscle types of the…”
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  4. 4

    Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle by Żochowska-Kujawska, J., Lachowicz, K., Sobczak, M.

    Published in Meat science (01-12-2012)
    “…Fibre type percentage and changes in textural parameters, sensory properties as well as mean fibre cross sectional area (CSA), fibre shape, endomysium and…”
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  5. 5

    Age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons by Włodarczyk, K, Kokoszyński, D, Żochowska-Kujawska, J, Kotowicz, M, Wegner, M, Stęczny, K, Arpášová, H, Cebulska, A

    Published in British poultry science (09-10-2024)
    “…1. An experiment was conducted to explore the age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from…”
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    Nutritional value and sensory properties of common carp (Cyprinus carpio L.) fillets enriched with sustainable and natural feed ingredients by Sobczak, M., Panicz, R., Eljasik, P., Sadowski, J., Tórz, A., Żochowska-Kujawska, J., Barbosa, V., Dias, J., Marques, A.

    Published in Food and chemical toxicology (01-06-2021)
    “…Declines across global fishery stocks forced aquaculture feed manufacturers to search for new and sustainable components. Therefore, the aim of study was…”
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  7. 7

    Effect of genotype and sex on carcase composition, physicochemical properties, texture and microstructure of meat from geese after four reproductive seasons by Kokoszyński, D., Biesiada-Drzazga, B., Żochowska-Kujawska, J., Kotowicz, M., Sobczak, M., Saleh, M., Fik, M., Arpášová, H., Hrnčár, C., Kostenko, S.

    Published in British poultry science (04-07-2022)
    “…1. The objective of this study was to compare carcase weight and composition and meat quality traits of Landes, Slovak White and Kuban geese after four…”
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    Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons by Bernacki, Z., Wasilewski, P.D., Żochowska-Kujawska, J., Saleh, M., Stęczny, K., Kmiecik, M., Kotowicz, M., Zwierzyński, R., Kokoszyński, D., Sobczak, M., Bucek, T., Biegniewska, M.

    Published in South African journal of animal science (01-01-2020)
    “…The aim of the study was to compare carcass composition and meat quality of i) Pekin ducks of French origin (P9), ii) crosses of wild mallard and Pekin duck…”
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  9. 9

    The influence of giant fibres on utility for production of massaged products of porcine muscle longissimus dorsi by Sobczak, M., Lachowicz, K., Żochowska-Kujawska, J.

    Published in Meat science (01-04-2010)
    “…Musculus longissimus dorsi (L) originating from 6 genotype groups of pigs was examined. Three among these were parental lines: Pietrain (Pi), Duroc (D), Polish…”
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  10. 10

    Utility for production of massaged products of selected wild boar muscles originating from wetlands and an arable area by Żochowska-Kujawska, J., Lachowicz, K., Sobczak, M., Bienkiewicz, G.

    Published in Meat science (01-07-2010)
    “…Percentages of muscle fibre types, area of intramuscular fatty tissue (IMF) and changes in hardness, rheological properties as well as mean fibre…”
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    Effects of massaging on hardness, rheological properties, and structure of four wild boar muscles of different fibre type content and age by Żochowska-Kujawska, J., Lachowicz, K., Sobczak, M., Gajowiecki, L., Kotowicz, M., Żych, A., Mędrala, D.

    Published in Meat science (01-04-2007)
    “…Histochemistry (percentage number of three type fibres and their cross-sectional area) and changes in hardness, rheological properties (elastic and viscous…”
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  12. 12

    Effects of natural plant tenderizers on proteolysis and texture of dry sausages produced with wild boar meat addition by Zochowska-Kujawska, J, Lachowicz, K, Sobczak, M, Nedzarek, A, Torz, A

    Published in African journal of biotechnology (18-09-2013)
    “…This study was conducted to develop a method for improving tenderness and overall qualities of tough wild boar meat used to dry sausage production with direct…”
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  13. 13

    Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production by Żochowska-Kujawska, Joanna, Lachowicz, Kazimierz, Sobczak, Małgorzata, Bienkiewicz, Grzegorz, Tokarczyk, Grzegorz, Kotowicz, Marek, Machcińska, Ewelina

    Published in Czech Journal of Food Sciences (01-01-2016)
    “…The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of…”
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    Digestive tract morphometry and breast muscle microstructure in spent breeder ducks maintainedin a conservation programme of genetic resources by Kokoszynski, Dariusz, Saleh, Mohamed, Bernacki, Zenon, Kotowicz, Marek, Sobczak, Malgorzata, Zochowska-Kujawska, Joanna, Steczny, Kamil

    Published in Archiv für Tierzucht (30-09-2018)
    “…The objective of this study was to compare three genetic groups of ducks: P9 (French Pekin), K2 (bred from wild mallards – Anas platyrhynchos L. and Pekin…”
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    Trends in radiotherapy by Kujawska, J

    Published in Nowotwory (01-07-1979)
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