DETERMINATION OF PEPTIDES IN FISH AND FISH PRODUCTS. I. APPLICATION OF AMINO BLACK 10B FOR DETERMINATION OF PEPTIDES IN TRICHLOROACETIC ACID EXTRACTS OF FISH MEAT = DOSAGE DES PEPTIDES DANS LE POISSON ET LES PRODUITS DERIVES DU POISSON. I. APPLICATION DU NOIR AMIDO 10B POUR LE DOSAGE DES PEPTIDES DANS LES EXTRAITS A L'ACIDE TRICHLORACETIQUE DE LA CHAIR DE POISSONKOLAKOWSKI E.1974; NAHRUNG; DTSCH.; DA. 1974; VOL. 18; NO 4; PP. 371-383; ABS. ALLEM. RUSSE; BIBL. 2 P.Article

Comparison of krill and Antarctic fish with regard to protein solubility = Comparaison du krill et de poisson de l'Antarctique quand à la solubilité des protéinesKOLAKOWSKI, E.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 188, Num 5, pp 419-425, issn 0044-3026Article

Changes of non-protein nitrogen fractions in Antarctic krill (Euphausia superba Dana) during storage at 3 and 20 degrees C = Modifications des fractions azote non-protéique du krill de l'Antarctique (Euphausia superba Dana) au cours d'un stockage à 3 et 20 degrés CKOLAKOWSKI, E.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 183, Num 6, pp 421-425, issn 0044-3026Article

EXTRACTABILITY OF MUSCLE PROTEIN AS CRITERION FOR TECHNOLOGICAL EVALUATION OF SEA FISH. I. CHANGES OF PROTEIN FRACTION OF BALTIC HERRING AND BALTIC COD DURING STORAGE IN ICE.KOLAKOWSKI E; SZYBOWICZ Z; RACZEK K et al.1977; NAHRUNG; DTSCH.; DA. 1977; VOL. 21; NO 6; PP. 485-490; ABS. ALLEM. RUSSE; BIBL. 12 REF.Article

STUDIES ON FISH SAUSAGE TECHNOLOGY. I. OPTIMAL CONDITIONS FOR COMMINUTING PROCESS.KOLAKOWSKI E; LACHOWICZ K; SZYBOWICZ Z et al.1977; NAHRUNG; DTSCH.; DA. 1977; VOL. 21; NO 7; PP. 583-589; ABS. ALLEM. RUSSE; BIBL. 14 REF.Article

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

ODOUR INTENSITY AND TASTE ACCEPTABILITY OF SPICES IN MINCED FISH PRODUCTS = INTENSITE DE L'ODEUR ET ACCEPTABILITE DU GOUT DES EPICES DANS LA CHAIR HACHEE DE POISSONKOLAKOWSKI E; MILER KBM; KOGUT G et al.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 5; PP. 407-411; ABS. GER/RUS; BIBL. 5 REF.; 2 TABL.Conference Paper

Application of carbon dioxide to texturization of fish hamburgersLACHOWICZ, K; KOŁAKOWSKI, E.Polish journal of food and nutrition sciences. 1994, Vol 3, Num 3, pp 25-33, issn 1230-0322Article

Effects of selected food additives on fish hamburger texturisation with carbon dioxide gasLACHOWICZ, K; KOŁAKOWSKI, E.Polish journal of food and nutrition sciences. 1994, Vol 3, Num 4, pp 175-179, issn 1230-0322Article

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

Winter season krill (Euphausia superba D.) as a source of n-3 polyunsaturated fatty acidsKOŁAKOWSKA, A; KOŁAKOWSKI, E; SZCZYGIELSKI, M et al.Nahrung (Weinheim). 1994, Vol 38, Num 2, pp 128-134, issn 0027-769XArticle

Trypsin treatment to improve freeze texturization of minced breamKOLAKOWSKI, E; WIANECKI, M; BORTNOWSKA, G et al.Journal of food science. 1997, Vol 62, Num 4, pp 737-743, issn 0022-1147, 752 [8 p.]Article

The use of sodium carbonates to improve textural properties of cod mincesKOŁAKOWSKI, E; KOŁAKOWSKA, A; LACHOWICZ, K et al.Journal of the science of food and agriculture. 1994, Vol 66, Num 4, pp 429-437, issn 0022-5142Article