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APPLICATION OF PARTIAL AUTOPROTELYSIS TO EXTRACTION OF PROTEIN FROM ANTARCTIC KRILL (EUPHAUSIA SUPERBA). II: INFLUENCE OF TEMPERATURE ON PROTEIN EXTRACTION INTENSITYKOLAKOWSKI E; GAJOWIECKI L; SZYBOWICZ Z et al.1980; NAHRUNG; DDR; DA. 1980; VOL. 24; NO 6; PP. 507-512; ABS. GER/RUS; BIBL. 4 REF.Article

APPLICATION OF PARTIAL AUTOPROTEOLYSIS TO EXTRACTION OF PROTEIN FROM ANTARCTIC KRILL (EUPHAUSIA SUPERBA). I: EFFECT OF PH ON PROTEIN EXTRACTION INTENSITYKOLAKOWSKI E; GAJOWIECKI L; SCYBOWICZ Z et al.1980; NAHRUNG; DDR; DA. 1980; VOL. 24; NO 6; PP. 499-506; ABS. GER/RUS; BIBL. 14 REF.Article

Effects of massaging time on texture, rheological properties, and structure of three pork ham musclesLACHOWICZ, K; SOBCZAK, M; GAJOWIECKI, L et al.Meat science. 2003, Vol 63, Num 2, pp 225-233, issn 0309-1740, 9 p.Article

Effect of polyphosphate and soya protein on texture and rheological properties of smoked loin obtained from pale, soft, exudative (PSE)-meatLACHOWICZ, K; GAJOWIECKI, L; KLEMKE, A et al.Polish journal of food and nutrition sciences. 1997, Vol 6, Num 4, pp 93-101, issn 1230-0322Article

Texture and rheological properties of meat from pigs of different halothane genotypesLACHOWICZ, K; GAJOWIECKI, L; DVORAK, J et al.Journal of the science of food and agriculture. 1998, Vol 77, Num 3, pp 373-380, issn 0022-5142Article

Comparison of structure, texture and rheological properties of smoked loin from meat of PLW porkers and their crosses with Czech breedsLACHOWICZ, K; GAJOWIECKI, L; ORYL, B et al.Polish journal of food and nutrition sciences. 1998, Vol 7, Num 4, pp 645-654, issn 1230-0322Article

Effect of soybean and rapeseed meal in diet on texture and rheological properties of pork from polish breed Wielka Biała Polska and its crossesLACHOWICZ, K; GAJOWIECKI, L; JACYNO, E et al.Polish journal of food and nutrition sciences. 1995, Vol 4, Num 4, pp 31-40, issn 1230-0322Article

Textur und rheologische Eigenschaften von Schweinefleisch: Vergleich der Rasse Grosse Weisse Polnische mit verschiedenen Kreuzungen = Texture and rheological properties of pork: comparison of Polish Large White porkers and different crossesLACHOWICZ, K; GAJOWIECKI, L; CZARNECKI, R et al.Fleischwirtschaft (Frankfurt). 1997, Vol 77, Num 2, pp 173-176, issn 0015-363XArticle

Effects of massaging on hardness, rheological properties, and structure of four wild boar muscles of different fibre type content and ageZOCHOWSKA-KUJAWSKA, J; LACHOWICZ, K; SOBCZAK, M et al.Meat science. 2007, Vol 75, Num 4, pp 595-602, issn 0309-1740, 8 p.Article

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