ADAPTATION OF POPE AND STEVENS METHOD FOR RAPID ASSESSMENT OF PROTEOLYTIC ENZYMES ACTIVITY AND PROTEIN HYDROLYSIS INTENSITY IN RAW MATERIALS OF MARINE ORIGIN = ADAPTATION DE LA METHODE DE POPE ET STEVENS A L'EVALUATION RAPIDE DE L'ACTIVITE DES ENZYMES PROTEOLYTIQUES ET DU TAUX D'HYDROLYSE DES PROTEINES DANS LES MATIERES PREMIERES D'ORIGINE MARINEFIK M.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 1; PP. 15-19; ABS. GER/RUS; BIBL. 7 REF.; 3 FIG./1 TABL.Article

Partial purification and some properties of protease from Antarctic krill = Purification partielle et quelques propriétés d'une protéase extraite du krill de l'AntarctiqueFIK, M.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1984, Vol 179, Num 4, pp 296-300, issn 0044-3026Article

Preparation and properties of protein concentrate from broiler chicken heads = Préparation et propriétés de concentrés protéiques obtenus à partir de têtes de pouletFIK, M; SUROWKA, K.Journal of the science of food and agriculture. 1986, Vol 37, Num 5, pp 445-453, issn 0022-5142Article

Quality changes during frozen storage and thawing of mixed breadFIK, M; MACURA, R.Nahrung (Weinheim). 2001, Vol 45, Num 2, pp 138-142, issn 0027-769XArticle

Recovery of proteinaceous substances from chicken heads by proteolysis with soluble papainSUROWKA, K; FIK, M.Polish journal of food and nutrition sciences. 1995, Vol 4, Num 4, pp 41-54, issn 1230-0322Article

Application oçf glycerol to freezing bovine pancreas. I: Effect of cryoprotector on activity of certain enzymes in frozen minced pancreasHAJDUK, E; FIK, M.Nahrung (Weinheim). 1990, Vol 34, Num 1, pp 75-79, issn 0027-769XArticle

Application of glycerol to freezing bovine pancreas. II, Effects of glycerol and grinding on frozen pancreas qualityHAJDUK, E; FIK, M.Nahrung (Weinheim). 1991, Vol 35, Num 2, pp 127-132, issn 0027-769XArticle

COMPARISON OF PROTEOLYTIC PROCESSES IN FROZEN MINCED MEAT AND SAUSAGES FROM BALTIC HERRING = COMPARAISONS DES PROCESSUS PROTEOLYTIQUES DANS LA CHAIR HACHEE CONGELEE ET DES SAUCISSES PREPAREES AVEC DU HARENG DE LA BALTIQUEKOLAKOWSKI E; FIK M; GAJOWIECKI L et al.1974; NAHRUNG; DTSCH.; DA. 1974; VOL. 18; NO 5; PP. 503-509; ABS. ALLEM. RUSSE; BIBL. 10 REF.Article

Recovery of proteinaceous substances from chicken heads by proteolysis with trypsinSUROWKA, K; FIK, M.Nahrung (Weinheim). 1996, Vol 40, Num 3, pp 132-137, issn 0027-769XArticle

Studies on the recovery of proteinaceous substances from chicken heads : II-application of pepsin to the production of protein hydrolysateSUROWKA, K; FIK, M.Journal of the science of food and agriculture. 1994, Vol 65, Num 3, pp 289-296, issn 0022-5142Article

Characterisation of the staling process of wholemeal breadFIK, M; MICHALCZYK, M; SUROWKA, K et al.Polish journal of food and nutrition sciences. 2000, Vol 9, Num 2, pp 23-28, issn 1230-0322Article

Effect of selected physico-chemical factors on baltic herring meat hydrolysis rate and proteolytic enzyme activity = Effet de quelques facteurs physicochimiques sur la vitesse d'hydrolyse de la chair de hareng et sur l'activité enzymatique protéolytiqueFIK, M; SYPNIEWSKA, L; THI, N. P et al.Acta Alimentaria Polonica. 1985, Vol 11, Num 3, pp 305-312, issn 0137-1495Article

Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphereFIK, M; SUROWKA, K; MACIEJASZEK, I et al.Journal of cereal science (Print). 2012, Vol 56, Num 2, pp 418-424, issn 0733-5210, 7 p.Article

Enzymatic hydrolysis of proteins from chicken heads using alcalase and esperaseFIK, M; SUROWKA, K.Acta alimentaria (Budapest). 1997, Vol 26, Num 1, pp 35-45, issn 0139-3006Conference Paper