EJPAU - Electronic Journal of Polish Agricultural Universities

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish agriculture universities presents original papers and review articles relevant to all aspects of natural and engineering sciences. Covered by AGRICOLA, AGRO, AGRIS, Copernicus Index, IFIS Publishing (FSTA – Food Science and Technology Abstracts), DOJE-Directory of Open Access Journal, National Marine Biological Library UK, CAS USA (Chemical Abstracts), Ulrich's Periodicals Directory, Free E-journals, Worldcat, Thomson Zoological Record and ALPSP (Association of Learned and Professional Society Publisher – full membership). Presented in the Master List of Thomson ISI. License CC-BY.

Founded in 1998 ISSN 1505-0297

Alphabetical Authors List

Agnieszka Bilska

Current affiliation

Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
phone: (+48 61) 846 72 61

email: abilska@au.poznan.pl

List of publications in EJPAU

No / Available Online	Discipline	Title Autors
12(1) #05 24 Feb 2009	Food Science and Technology	THE EFFECT OF THE SHARE OF PSE MEAT ON PHYSICAL CHANGES IN COOKED HAMS Jan Pyrcz, Ryszard Kowalski, Bożena Danyluk, Agnieszka Bilska, Waldemar Uchman

11(4) #11 21 Nov 2008	Food Science and Technology	CHARACTERISTICS OF FAT FROM AFRICAN OSTRICH STRUTHIO CAMELUS Marcin Frontczak, Krystyna Krysztofiak, Agnieszka Bilska, Waldemar Uchman

11(2) #15 29 Apr 2008	Food Science and Technology	THE EFFECT OF FUNCTIONAL BLENDS ON SHELF LIFE OF MODEL PROCESSED MEATS Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman, Piotr Konieczny, Iwona Fabianowska-Stasiak, Piotr Pipowski

11(2) #01 01 Apr 2008	Food Science and Technology	EFFECT OF SELECTED ANTIOXIDANTS ON SOME FAT CHARACTERISTICS AND SENSORY QUALITY OF RAW SAUSAGES Jan Pyrcz, Ryszard Kowalski, Agnieszka Bilska, Waldemar Uchman

10(4) #28 04 Dec 2007	Food Science and Technology	THE EFFECT OF SELECTED ADDITIVES ON REDOX CHANGES IN VACUUM STORED SLASKA TYPE SAUSAGE Agnieszka Bilska, Krystyna Krysztofiak, Jacek Grzesiak, Wojciech Timm, Waldemar Uchman

10(1) #12 30 Jan 2007	Food Science and Technology	OPTIMIZATION OF THE COMPOSITION OF A MIXTURE OF SELECTED ADDITIVES IN THE PRODUCTION OF RAW SAUSAGES Agnieszka Bilska

9(3) #07 10 Aug 2006	Food Science and Technology	RAPID METHODS OF ASSESSING AS A TOOL FOR QUALITY IMPROVEMENT AND STANDARDIZATION OF FOOD PRODUCTS Piotr Konieczny, Agnieszka Bilska, Waldemar Uchman

8(2) #14 25 Apr 2005	Food Science and Technology	EFFECT OF STORAGE ON CHOLESTEROL OXIDATION PRODUCTS IN THE "PIWNA" AND "MORTADELA" TYPES OF SAUSAGE Zofia Zaborowska, Waldemar Uchman, Agnieszka Bilska, Henryk Jeleń, Magdalena Rudzińska, Erwin Wąsowicz

7(2) #07 01 Sep 2004	Food Science and Technology	EFFECT OF STORAGE TIME ON CHOLESTEROL OXIDATION PRODUCTS IN METKA TYPE SAUSAGE Zofia Zaborowska, Waldemar Uchman, Agnieszka Bilska, Henryk Jeleń, Magdalena Rudzińska, Erwin Wąsowicz

4(2) #14 01 Sep 2001	Food Science and Technology	EFFECT OF STORAGE ON OXIDATION OF CHOLESTEROL AND LIPIDS IN LIVER PATE TYPE SAUSAGE Zofia Zaborowska, Waldemar Uchman, Agnieszka Bilska, Henryk Jeleń, Magdalena Rudzińska, Erwin Wąsowicz, Fred A. Kummerow

4(2) #03 01 Sep 2001	Food Science and Technology	EFFECT OF “VITMEAT-C” PREPARATION ON COLOUR CHANGE AND STABILITY OF “BOLOGNA” TYPE SAUSAGE Witold Klak, Agnieszka Bilska, Krystyna Krysztofiak, Piotr Sęk, Waldemar Uchman

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