EFFECT OF CROSSING ZLOTNICKA SPOTTED PIGS WITH DUROC AND POLISH LARGE WHITE BREEDS ON QUALITY OF SELECTED MEAT PRODUCTS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2015, Vol 22, Issue 5
Abstract
Authors and Affiliations
Piotr Janiszewski, Eugenia Grześkowiak, Karolina Szulc, Karol Borzuta, Dariusz Lisiak
Wpływ jonów metali dwuwartościowych na właściwości reologiczne matrycy polisacharydowej z wytłoków jabłkowych
YIELDING AND GRAIN QUALITY OF OAT DEPENDING ON SOIL MOISTURE AND NITROGEN RATE
Pot experiment with oat was carried out in the years 2006 - 2007 in greenhouse of IUNG-PIB in Puławy. Three soil moisture objects – optimal soil moisture (60 % water capacity), short drought (60 % water capacity from f...
EFFECT OF LACTOBACILLUS ACIDOPHILUS (BAUER) AND BIFIDOBACTERIUM BIFIDUMON PROBIOTIC BACTERIA ON CHANGES IN FAT IN DRY-FERMENTED MEAT PRODUCTS DURING STORAGE
The objective of the research study was to assess the oxidative changes in dry-fermented meat products with the addition of probiotic bacteria of Lactobacillus and Bifidobacterium genere during four-month refrigeration...
Antifungal activity of lactic acid bacteria of Lactobacillus genus
One of the methods of protecting fermented foods against undesirable microorganisms living therein is using the lactic acid bacteria as natural bio-preservatives. The occurrence of lactic acid bacteria (LAB) in food is p...
Mikrokapsułkowanie α-tokoferolu wewnątrz komórek drożdży Saccharomyces cerevisiae
W pracy oceniono przydatność drożdży Saccharomyces cerevisiae jako naturalnego materiału nośnikowego w procesie mikrokapsułkowania witaminy E oraz ustalono optymalne warunku tego procesu. Witaminę E, w formie DL-α-toko...