Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 4/volume10
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Przybylski W. , Jaworska D. , Czarniecka-Skubina E. , Półtorak A. , Niemyjski S. 2007. ANALYSIS OF CONDITIONALITY OF SENSORY QUALITY LONGISSIMUS LUMBORUM MUSCLE AFTER HEAT TREATMENT, EJPAU 10(4/volume10), #10.
Available Online: http://www.ejpau.media.pl/volume10/issue4/volume10/art-10.html

ANALYSIS OF CONDITIONALITY OF SENSORY QUALITY LONGISSIMUS LUMBORUM MUSCLE AFTER HEAT TREATMENT

Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Andrzej Półtorak, Stanisław Niemyjski
Department of Engineering and Catering Technology, Faculty of Human Nutrition and Consumer Science, Warsaw Agricultural University, SGGW, Poland

 

ABSTRACT

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Key words: pork meat, technological quality, sensory quality. Error: articles/volume10/issue4/volume10/art-10.html is not uploaded to the server

Wiesław Przybylski
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland
email: wieslaw_przybylski@sggw.pl

Danuta Jaworska
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland

Ewa Czarniecka-Skubina
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland

Andrzej Półtorak
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland

Stanisław Niemyjski
Department of Engineering and Catering Technology,
Faculty of Human Nutrition and Consumer Science,
Warsaw Agricultural University, SGGW, Poland
Nowoursynowska 159 C, 02-766 Warszawa, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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