Id Tytuł Autor(zy) Czasopismo Rok Opcje
16361 Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins Yuan H. Brad Kim, Robert Kemp, Linda M. Samuelsson Meat Science, 111, 2016
16367 The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality, and sensory attributes of beef loin steaks from grain-finished steers V.P. Kurve, P. Joseph, J.B. Williams, T.J. Kim, H. Boland, T. Smith, M.W. Schilling Meat Science, 112, 2016
16371 Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters T.G. O'Quinn, D.R. Woerner, T.E. Engle, P.L. Chapman, J.F. Legako, J.C. Brooks, K.E. Belk, J.D. Tatum Meat Science, 112, 2016
16374 Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins A.N. Lepper-Blilie, E.P. Berg, D.S. Buchanan, P.T. Berg Meat Science, 112, 2016
16347 Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef Z. Pietrasik, N.J. Gaudette, M. Klassen Meat Science, 2015
16653 Association of the expression level of the MYBPC1 gene in skeletal muscle with marbling trait in Japanese Black beef cattle Bin Tong, Youji Muramatsu, Takeshi Ohta, Hiroyuki Kose, Hideaki Yamashiro, Toshie Sugiyama, Takashisa Yamada Annals of Animal Science, 15, 2 2015
16683 Effects of natural antioxidants of colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties Fang Liu, Qian Xu, Ruitong Dai, Yuanying Ni Acta Scientiarum Polonorum, Technologia Alimentaria, 14, 1 2015
16687 Fatty acids profile and health lipid indices in the longissimus lumborum muscle of different beef cattle breeds reared under intensive production systems Renata Pilarczyk, Jerzy Wójcik Acta Scientiarum Polonorum, 14, 1 2015
16737 Produkcja mięsa czerwonego w Polsce Robert Mroczek Przemysł Spożywczy, 69, 4 2015
16739 Prognoza cen rynkowych Biuletyn Informacyjny. Agencja Rynku Rolnego, nr 1, 2015
16740 Prognoza cen rynkowych Biuletyn Informacyjny. Agencja Rynku Rolnego, nr 2, 2015
16742 Przemysłowe metody kształtowania kruchości i soczystości mięsa wołowego Maciej Borzyszkowski Gospodarka Mięsna, 67, 5 2015
2473 Color stability and tenderness variations within the gluteus medius from beef top sirloin butts Jason K. Apple, James B. Machete, Ryan J. Stackhouse, Tim M. Johnson, Cari A. Keys, Janeal W.S. Yancey Meat Science, 96, 1 2014
2474 Review: Automation and meat quality-global challenges. Shai Barbut Meat Science, 96, 1 2014
2485 Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience Mary E. Van Elswyk, Shalene H. McNeill Meat Science, 96, 1 2014
2486 The development of meat tenderness is likely to be compartmentalised by ultimate pH D. Lomiwes, M.M. Farouk, G. Wu, O.A. Young Meat Science, 96, 1 2014
2522 Processing companies' preferences for attributes of beef in Switzerland Irene Boesch Meat Science, 96, 1 2014
2528 Use of serial ultrasound measures in the study of growth- and breed-related changes of ultrasonic measurements and relationship with carcass measurements in lean cattle breeds F. Peña, A. Molina, M. Juárez, F. Requena, C. Avilés, R. Santos, V. Domenech, A. Horcada Meat Science, 96, 1 2014
2529 Fatty acid profile and cholesterol content of beef at retail of Piemontese, Limousin and Friesian breeds A. Brugiapaglia, C. Lussiana, G. Destefanis Meat Science, 96, 1 2014
3719 Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14months M.J. Humada, C. Sañudo, E. Serrano Meat Science, 96, 2 2014
3721 Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef E.D. Ruan, M. Juárez, R. Thacker, X. Yang, M.E.R. Dugan, J.L. Aalhus Meat Science, 96, 2 2014
3724 Postmortem proteolysis in three muscles from growing and mature beef cattle Shannon M. Cruzen, Pedro V.R. Paulino, Steven M. Lonergan, Elisabeth Huff-Lonergan Meat Science, 96, 2 2014
3729 Early on-line classification of beef carcasses based on ultimate pH by near infrared spectroscopy Marlon M. Reis, Katja Rosenvold Meat Science, 96, 2 2014
3731 Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Tatsuro Hagi, Koichi Ojima, Mika Oe, Ikuyo Nakajima, Katsuhiro Kitsunai, Yosuke Saito, Hikari Hatori, Susumu Muroya, Masaru Nomura, Yuji Miyaguchi, Koichi Chikuni Meat Science, 96, 2 2014
3733 Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag Helena Stenström, Xin Li, Melvin C. Hunt, Kerstin Lundström Meat Science, 96, 2 2014
3734 Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beef Chunyang Han, Jianqing Wang, Yang Li, Fei Lu, Yan Cui Meat Science, 96, 2 2014
3736 Prediction of troponin-T degradation using color image texture features in 10d aged beef longissimus steaks X. Sun, K.J. Chen, E.P. Berg, D.J. Newman, C.A. Schwartz, W.L. Keller, K.R. Maddock Carlin Meat Science, 96, 2 2014
3741 Protein oxidation during frozen storage and subsequent processing of different beef muscles Mariana Utrera, Vita Parra, Mario Estévez Meat Science, 96, 2 2014
3752 Prediction of carcass composition and individual carcass cuts of Japanese Black steers Hiromichi Maeno, Kazato Oishi, Tadayoshi Mitsuhashi, Hajime Kumagai, Hiroyuki Hirooka Meat Science, 96, 3 2014
3753 Carcass and meat quality characteristics of Brahman cross bulls and steers finished on tropical pastures in Costa Rica Julio Rodriguez, John Unruh, Milton Villarreal, Olger Murillo, Sailim Rojas, Jorge Camacho, John Jaeger, Chris Reinhardt Meat Science, 96, 3 2014
3755 Vitamin B12 content in raw and cooked beef Małgorzata Czerwonka, Arkadiusz Szterk, Bożena Waszkiewicz-Robak Meat Science, 96, 3 2014
3764 Desorption isotherms for fresh beef: An experimental and modeling approach Tom Ahmat, Denis Bruneau, Alexis Kuitche, Aworou Waste Aregba Meat Science, 96, 4 2014
3767 Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows? T. Bunmee, S. Jaturasitha, M. Kreuzer, M. Wicke Meat Science, 96, 4 2014
3772 Effect of dietary inclusion of triticale dried distillers' grain and oilseeds on quality and fatty acid profile of meat from feedlot steers M.L. He, T.A. McAllister, L.M. Hernandez-Calva, J.L. Aalhus, M.E.R. Dugan, J.J. McKinnon Meat Science, 97, 1 2014
3775 Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss B. Kılıç, A. Şimşek, J.R. Claus, E. Atılgan Meat Science, 97, 1 2014
3779 Vitamin K2 in different bovine muscles and breeds Rune Rødbotten, Thomas Gundersen, Cees Vermeer, Bente Kirkhus Meat Science, 97, 1 2014
3780 Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef Letricia Barbosa-Pereira, Goizane P. Aurrekoetxea, Inmaculada Angulo, Perfecto Paseiro-Losada, José M. Cruz Meat Science, 97, 2 2014
3782 Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure Anita L. Sikes, Ron K. Tume Meat Science, 97, 2 2014
3783 Airborne Salmonella and Listeria associated with Irish commercial beef, sheep and pig plants Wioletta Okraszewska-Lasica, D.J. Bolton, J.J. Sheridan, D.A. McDowell Meat Science, 97, 2 2014
3784 Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles Chenglong Liu, Yimin Zhang, Xiaoyin Yang, Rongrong Liang, Yanwei Mao, Xu Hou, Xiao Lu, Xin Luo Meat Science, 97, 2 2014
3786 Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation Prabhu Balan, Yuan H. Brad Kim, Rosanne Blijenburg Meat Science, 97, 2 2014
3789 Enhancing the nutritional and health value of beef lipids and their relationship with meat quality Nigel D. Scollan, Dirk Dannenberger, Karin Nuernberg, Ian Richardson, Siân MacKintosh, Jean-Francois Hocquette, Aidan P. Moloney Meat Science, 97, 3 2014
3792 A review of factors that affect transmission and survival of verocytotoxigenic Escherichia coli in the European farm to fork beef chain Geraldine Duffy, Catherine M. Burgess, Declan J. Bolton Meat Science, 97, 3 2014
3793 Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef Solveig Langsrud, Even Heir, Tone Mari Rode Meat Science, 97, 3 2014
3798 Modelling of beef sensory quality for a better prediction of palatability Jean-François Hocquette, Lynn Van Wezemael, Sghaier Chriki, Isabelle Legrand, Wim Verbeke, Linda Farmer, Nigel D. Scollan, Rod Polkinghorne, Rune Rødbotten, Paul Allen, David W. Pethick Meat Science, 97, 3 2014
3800 Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics Lynn Van Wezemael, Stefaan De Smet, Øydis Ueland, Wim Verbeke Meat Science, 97, 3 2014
3804 A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing Xin Li, Jakub Babol, Wender L.P. Bredie, Belinda Nielsen, Jana Tománková, Kerstin Lundström Meat Science, 97, 4 2014
3811 Nutrient Database Improvement Project: The influence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck S.E. West, K.B. Harris, A.N. Haneklaus, J.W. Savell, L.D. Thompson, J.C. Brooks, J.K. Pool, A.M. Luna, T.E. Engle, J.S. Schutz, D.R. Woerner, S.L. Arcibeque, K.E. Belk, L. Douglass, J.M. Leheska, S. McNeill, J.C. Howe, J.M. Holden, M. Duvall, K. Patterson Meat Science, 97, 4 2014
3813 The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins D. Lomiwes, S.M. Hurst, P. Dobbie, D.A. Frost, R.D. Hurst, O.A. Young, M.M. Farouk Meat Science, 97, 4 2014
3817 Effects of postmortem storage time on color and mitochondria in beef R.A. Mancini, R. Ramanathan Meat Science, 98, 1 2014
3821 Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef Huawei Su, Kun Sha, Li Zhang, Qian Zhang, Yuling Xu, Rong Zhang, Haipeng Li, Baozhong Sun Meat Science, 98, 2 2014
3829 Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industry T.L. Wheeler, N. Kalchayanand, J.M. Bosilevac Meat Science, 98, 3 2014
3831 Inclusion of red meat in healthful dietary patterns Shalene H. McNeill Meat Science, 98, 3 2014
3834 An overview of the nutritional value of beef and lamb meat from South America M.C. Cabrera, A. Saadoun Meat Science, 98, 3 2014
3837 Growth, carcass traits and palatability: Can the influence of the feeding regimes explain the variability found on those attributes in different Uruguayan genotypes? G. Brito, R. San Julián, A. La Manna, M. del Campo, F. Montossi, G. Banchero, D. Chalkling, J.M. Soares de Lima Meat Science, 98, 3 2014
3844 Crude glycerine inclusion in Limousin bull diets: Animal performance, carcass characteristics and meat quality M. Egea, M.B. Linares, M.D. Garrido, C. Villodre, J. Madrid, J. Orengo, S. Martínez, F. Hernández Meat Science, 98, 4 2014
3849 Supplemental β-carotene I: Effect on plasma vitamin A, growth, performance, and carcass characteristics of feedlot cattle K.N. Condron, R.P. Lemenager, M.C. Claeys, T.E. Lipkie, J.P. Schoonmaker Meat Science, 98, 4 2014
3854 Genome wide association study of cholesterol and poly- and monounsaturated fatty acids, protein, and mineral content of beef from crossbred cattle C.M. Ahlberg, L.N. Schiermiester, J. T., Howard, C.R. Calkins, M.L. Spangler Meat Science, 98, 4 2014
4038 Nitrite spray treatment to promote red color stability of vacuum packaged beef Xiao Song, Daren Cornforth, Dick Whittier, Xin Luo Meat Science, 99, 2014
4049 The relationship between pre-harvest stress and the carcass characteristics of beef heifers that qualified for kosher designation N.S. Hayes, C.A. Schwartz, K.J. Phelps, P. Borowicz, K.R. Maddock-Carlin, R.J. Maddock Meat Science, 99, 2014
4052 Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions J.F. Legako, T.T.N. Dinh, M.F. Miller, J.C. Brooks Meat Science, 99, 2014
4054 Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure Belén Giménez, Natalia Graiver, Alicia Califano, Noemí Zaritzky Meat Science, 99, 2014
4057 Fatty acid profile, carcass and quality traits of meat from Nellore young bulls on pasture supplemented with crude glycerin E. San Vito, J.F. Lage, A.F. Ribeiro, R.A. Silva, T.T. Berchielli Meat Science, 99, 2014
4058 Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments C.H. Corbin, T.G. O'Quinn, A.J. Garmyn, J.F. Legako, M.R. Hunt, T.T.N. Dinh, R.J. Rathmann, J.C. Brooks, M.F. Miller Meat Science, 99, 2014
4059 Effect of the Programmed Nutrition Beef Program on moisture retention of cooked ground beef patties and enhanced strip loins K.J. Phelps, J.S. Drouillard, J.S. Jennings, B.E. Depenbusch, M.A. Vaughn, D.D. Burnett, S.M. Ebarb, G.J. Dietz, J.D. Heitschmidt, J.A. Noel, T.A. Houser, J.M. Gonzalez Meat Science, 99, 2014
4060 Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing Monika Modzelewska-Kapituła, Aleksandra Kwiatkowska, Barbara Jankowska, Ewa Dąbrowska Meat Science, 99, 2014
4061 Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles J.F. Legako, J.C. Brooks, T.G. O'Quinn, T.D.J. Hagan, R. Polkinghorne, L.J. Farmer, M.F. Miller Meat Science, 99, 2014
4062 Classification and characterization of beef muscles using front-face fluorescence spectroscopy Amna Sahar, Éric Dufour Meat Science, 99, 2014
4067 Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems Shannon M. Cruzen, Yuan H. Brad Kim, Steven M. Lonergan, Judson K. Grubbs, Aaron N. Fritchen, Elisabeth Huff-Lonergan Meat Science, 99, 2014
4128 Metabolic profiling by 1H NMR of ground beef irradiated at different irradiation doses Emanuela Zanardi, Augusta Caligiani, Luigi Palla, Mario Mariani, Sergio Ghidini, Pierluigi Aldo Di Ciccio, Gerardo Palla, Adriana Ianieri Meat Science, 99, 2014
4131 The use of blood lactate concentration as an indicator of temperament and its impact on growth rate and tenderness of steaks from Simmental×Angus steers J.A. Boles, K.S. Kohlbeck, M.C. Meyers, K.A. Perz, K.C. Davis, J.M. Thomson Meat Science, 99, 2014
4134 The effect of retail packaging method on objective and consumer assessment of beef quality traits Geert Geesink, Joanna Robertson, Alex Ball Meat Science, 99, 2014
4136 Increased work pace is unprofitable: A beef-cutting case study K. Vogel, J. Karltun, P.H.P. Yeow, J. Eklund Meat Science, 99, 2014
4137 The effect of meat cuts and thermal processing on selected mineral concentration in beef from Holstein–Friesian bulls Małgorzata Czerwonka, Arkadiusz Szterk Meat Science, 99, 2014
4138 Effect of an allostatic modulator on stress blood indicators and meat quality of commercial young bulls in Mexico M.S. Rubio Lozano, R.D. Méndez Medina, K. Reyes Mayorga, M.E. Rubio García, M.A. Ovando, T.M. Ngapo, F.A. Galindo Maldonado Meat Science, 99, 2014
4145 Sire breed effect on beef longissimus mineral concentrations and their relationships with carcass and palatability traits Q. Duan, R.G. Tait, M.J. Schneider, D.C. Beitz, T.L. Wheeler, S.D. Shackelford, L.V. Cundiff, J.M. Reecy Meat Science, 99, 2014
4152 Effect of aging on volatile compounds in cooked beef A. Watanabe, G. Kamada, M. Imanari, N. Shiba, M. Yonai, T. Muramoto Meat Science, 99, 2014
4156 Effects of dietary potato by-product and rumen-protected histidine on growth, carcass characteristics and quality attributes of beef K.J. Thornton, R.P. Richard, M.J. Colle, M.E. Doumit, M.J. de Veth, C.W. Hunt, G.K. Murdoch Meat Science, 99, 2014
4167 Recent advances in omic technologies for meat quality management B. Picard, B. Lebret, I. Cassar-Malek, L. Liaubet, C. Berri, E. Le Bihan-Duval, J.F. Hocquette, G. Renand Meat Science, 99, 2014
4172 Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round R.J. Acheson, D.R. Woerner, J.N. Martin, K.E. Belk, T.E. Engle, T.R. Brown, J.C. Brooks, A.M. Luna, L.D. Thompson, H.L. Grimes, A.N. Arnold, J.W. Savell, K.B. Gehring, L.W. Douglass, J.C. Howe, K.Y. Patterson, J.M. Roseland, J.R. Williams, A. Cifelli, J.M. Leheska, S.H. McNeill Meat Science, 99, 2014
4174 The influence of maternal energy status during mid-gestation on beef offspring tenderness, muscle characteristics, and gene expression D.A. Mohrhauser, A.R. Taylor, M.G. Gonda, K.R. Underwood, R.H. Pritchard, A.E. Wertz-Lutz, A.D. Blair Meat Science, 99, 2014
4176 Seasonal prevalence of potentially positive non-O157 Shiga toxin-producing Escherichia coli (STEC) bovine hides and carcasses in Costa Rica Byron D. Chaves, Alejandro Echeverry, Lyda G. García, M. Todd Brashears, Markus F. Miller, Mindy M. Brashears Meat Science, 99, 2014
4179 Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins Yuan H. Brad Kim, Charlotte Liesse, Robert Kemp, Prabhu Balan Meat Science, 99, 2014
4180 The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks B. Corliss, J.C. Brooks, J.N. Martin, A. Echeverry, A.R. Parks, S. Pokharel, M.M. Brashears Meat Science, 99, 2014
4181 Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum M.J. Colle, R.P. Richard, K.M. Killinger, J.C. Bohlscheid, A.R. Gray, W.I. Loucks, R.N. Day, A.S. Cochran, J.A. Nasados, M.E. Doumit Meat Science, 99, 2014
4182 Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure Diaa Sharedeh, Philippe Gatellier, Thierry Astruc, Jean-Dominique Daudin Meat Science, 99, 2014
16398 Beef as a source of bioactive components Anna Sadowska, Bożena Waszkiewicz-Robak, Karolina Nowosińska, Justyna Batogowska, Rita Rakowska Zeszyty Problemowe Postępów Nauk Rolniczych, z.576, 2014
16402 Bioocena mięsa wołowego i mleka krów pod kątem wartości funkcjonalnej w badaniach na zwierzętach modelowych Andrzej Łozicki, Maria Dymnicka, Ewa Arkuszewska, Gabriela Halik Przegląd Hodowlany, R.81[82] nr 3, 2014
16411 Charakterystyka ubojowa mięsa wołowego pochodzącego z gospodarstw ekologicznych Piotr Wójcik, Jacek Walczak Wiadomości Zootechniczne, 52, 3 2014
16427 Czym jest smakowitość wołowiny i co ją kształtuje? Monika Zymon Wiadomości Zootechniczne, 52, 1 2014
16447 Effect of commercial crossbreeding and growth intensity on slaughter indicators, microstructure and the quality characteristics of biceps brachii muscle in bulls Krzysztof Młynek, Adam Oler, Beata Głowińska Annals of Animal Science, 14, 3 2014
16464 Evaluation of the technological suitability of beef muscles: m. semitendinosus, m. semimembranosus, mm. psoas major and minor as entire primal cuts in the production of raw fermented meats with regard to the raw pork products Ewelina Węsierska Annals of Animal Science, 14, 4 2014
16543 Produkcja wołowiny wysokiej jakości - szansą opłacalności produkcji Maria Rozwadowska Poradnik Gospodarski, nr 7/8, 2014
16544 Prognoza cen rynkowych Biuletyn Informacyjny. Agencja Rynku Rolnego, nr 1, 2014
16545 Prognoza cen rynkowych [podstawowych produktów rolno-żywnościowych] Biuletyn Informacyjny. Agencja Rynku Rolnego, nr 3, 2014
16546 Prognoza cen rynkowych [produktów rolno-spożywczych] Biuletyn Informacyjny. Agencja Rynku Rolnego, nr 4, 2014
16586 The properties of fermented beef products ripened as entire primal cuts of m. semitendinosus, m. semimembranosus and mm. psoas major and minor Ewelina Węsierska, Marek Szołtysik, Władysław Migdał Annals of Animal Science, 14, 1 2014
16595 Właściwości fizykochemiczne mięsa buhajków trzech rodzimych ras - polskiej czerwonej, białogrzbietej i polskiej czarno-białej oraz simentalskiej i polskiej holsztyńsko-fryzyjskiej Zygmunt Litwińczuk, Mariusz Florek, Piotr Domaradzki, Paweł Żółkiewski Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality, nr 5(96), 2014
16599 Wpływ powłoki jadalnej na zmiany mikrobiologiczne w mięsie wołowym podczas przechowywania w warunkach chłodniczych Anna Chlebowska-Śmigiel, Elżbieta Hać-Szymańczuk, Małgorzata Gniewosz Zeszyty Problemowe Postępów Nauk Rolniczych, z.577, 2014
16610 Wydajność rzeźna i jakość mięsa tusz buhajków zakwalifikowanych w systemie EUROP do różnych klas uformowania Stanisław Wajda, Jacek Kondratowicz, Ewa Burczyk, Rafał Winarski Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality, nr 4(95), 2014