Effects of carcass weight and muscle on texture, structure and myofibre characteristics of wild boar meat von Żochowska, J., Lachowicz, K., Gajowiecki, L., Sobczak, M., Kotowicz, M., Żych, A.

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Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles von Lachowicz, K, Sobczak, M, Gajowiecki, L, Z̊ych, A

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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 von Żochowska-Kujawska, J., Lachowicz, K., Sobczak, M., Gajowiecki, L., Kotowicz, M., Żych, A., Mędrala, D.

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Texture and rheological properties of meat from pigs of different halothane genotypes von Lachowicz, K, Gajowiecki, L, Dvorak, J, Czarnecki, R, Oryl, B

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Comparison of texture and structure of ST (Semitendinosus) muscle of Black-White cattle crossbreds with Charolaise, Marchigiana, Piemontese and Chianina and its susceptibility to m... von Lachowicz, K.,Szczecin Agricultural University (Poland). Dept. of Meat Technology, Kamieniecki, H.,Szczecin Agricultural University (Poland). Dept. of Ruminant Animal Science, Gajowiecki, L.,Szczecin Agricultural University (Poland). Dept. of Meat Technology, Wojcik, J, Szarkowski, K.,Szczecin Agricultural University (Poland). Dept. of Ruminant Animal Science, Sobczak, M, Zochowska-Kujawska, J, Kotowicz, M, Zych, A.,Szczecin Agricultural University (Poland). Dept. of Meat Technology

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New method for evaluation of freshness degree in fish and its products von Kołakowski, E., Gajowiecki, L.

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Comparative analysis of the susceptibility of selected muscles of Pietrain, Duroc and Polish Large White X Polish Landrace pigs to massage-induced changes von Sobczak, M, Lachowicz, K. (Szczecin Agricultural University (Poland). Dept. of Meat Technology), Czarnecki, R. (Szczecin Agricultural University (Poland). Dept. of Livestock Breeding), Gajowiecki, L, Klemke, A, Zochowska, J. (Szczecin Agricultural University (Poland). Dept. of Meat Technology)

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Comparison of proteolytic processes in frozen minced meat and sausages from Baltic herring von Kołakowski, E., Fik, M., Gajowiecki, L., Miłaszewski, H.

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Application of partial autoproteolysis to extraction of protein from Antarctic krill (Euphasia superba) Part 1. Effect of pH on protein extraction intensity von Kolakowski, E., Gajowiecki, L., Szybowicz, Z., Chodorska, T.

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Application of partial autoproteolysis to extraction of protein from Antarctic krill (Euphasia superba). 2. Influence of temperature on protein extraction intensity von Kolakowski, E, Gajowiecki, L, Szybowicz, Z, Chodorska, T

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Application of partial autoproteolysis to extraction of protein from Antarctic krill (Euphasia superba). Part 2. Influence of temperature on protein extraction intensity von Kolakowski, E., Gajowiecki, L., Szybowicz, Z., Chodorska, T.

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