Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence
Spychaj, Anita, Szalata, Marlena, Słomski, Ryszard, Pospiech, Edward
Published in Polish journal of food and nutrition sciences (01.03.2016)
Published in Polish journal of food and nutrition sciences (01.03.2016)
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Journal Article
Detection of allergenic additives in processed meat products
Spychaj, Anita, Pospiech, Edward, Iwańska, Ewa, Montowska, Magdalena
Published in Journal of the science of food and agriculture (01.10.2018)
Published in Journal of the science of food and agriculture (01.10.2018)
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Journal Article
The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness
Moczkowska, Małgorzata, Półtorak, Andrzej, Montowska, Magdalena, Pospiech, Edward, Wierzbicka, Agnieszka
Published in Meat science (01.08.2017)
Published in Meat science (01.08.2017)
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Journal Article
Is Authentication of Regional and Traditional Food Made of Meat Possible?
Montowska, Magdalena, Pospiech, Edward
Published in Critical reviews in food science and nutrition (01.06.2012)
Published in Critical reviews in food science and nutrition (01.06.2012)
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Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress
Grześ, B., Pospiech, E., Koćwin-Podsiadła, M., Łyczyński, A., Krzęcio, E., Mikołajczak, B., Iwańska, E.
Published in Archiv für Tierzucht (10.10.2010)
Published in Archiv für Tierzucht (10.10.2010)
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Differences in two-dimensional gel electrophoresis patterns of skeletal muscle myosin light chain isoforms between Bos taurus, Sus scrofa and selected poultry species
Montowska, Magdalena, Pospiech, Edward
Published in Journal of the science of food and agriculture (01.10.2011)
Published in Journal of the science of food and agriculture (01.10.2011)
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Journal Article
PRZEWODNOŚĆ ELEKTRYCZNA MIĘSA WIEPRZOWEGO JAKO WSKAŹNIK JEGO JAKOŚCI
CZYŻAK-RUNOWSKA, Grażyna, ŁYCZYŃSKI, Andrzej, POSPIECH, Edward, KOĆWINPODSIADŁA, Maria, WOJTCZAK, Janusz, RZOSIŃSKA, Ewa, MIKOŁAJCZAK, Beata, GRZEŚ, Bożena, IWAŃSKA, Ewa, KRZĘCIO, Elżbieta, SIECZKOWSKA, Halina, ANTOSIK, Katarzyna
Published in Journal of Central European agriculture (01.10.2010)
Published in Journal of Central European agriculture (01.10.2010)
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The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids
Janiszewski, Piotr, Grześkowiak, Eugenia, Lisiak, Dariusz, Borys, Bronisław, Borzuta, Karol, Pospiech, Edward, Poławska, Ewa
Published in Meat science (01.01.2016)
Published in Meat science (01.01.2016)
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Proteomic analysis of Lupinus angustifolius (var. Zeus and Bojar) and Lupinus luteus (var. Lord and Parys) seed proteins and their hydrolysates
Czubinski, Jaroslaw, Montowska, Magdalena, Pospiech, Edward, Lampart‐Szczapa, Eleonora
Published in Journal of the science of food and agriculture (01.12.2017)
Published in Journal of the science of food and agriculture (01.12.2017)
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Journal Article
Microwave vacuum drying and puffing of the meat tissue - process analysis
Pawlak, Tomasz, Gawałek, Jolanta, Ryniecki, Antoni, Stangierski, Jerzy, Siatkowski, Idzi, Peplińska, Barbara, Pospiech, Edward
Published in Drying technology (25.01.2019)
Published in Drying technology (25.01.2019)
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Differences in two-dimensional gel electrophoresis patterns of skeletal muscle myosin light chain isoforms between Bos taurus, Sus scrofa and selected poultry species: 2-DE patterns of skeletal muscle myosin light chain isoforms
Montowska, Magdalena, Pospiech, Edward
Published in Journal of the science of food and agriculture (01.10.2011)
Published in Journal of the science of food and agriculture (01.10.2011)
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Journal Article
The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation
Grześ, Bożena, Pospiech, Edward, Iwańska, Ewa, Mikołajczak, Beata, Łyczyński, Andrzej, Koćwin-Podsiadła, Maria, Krzęcio-Niczyporuk, Elżbieta
Published in European food research & technology (01.11.2017)
Published in European food research & technology (01.11.2017)
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The effect of the cooling rate on the glycolysis and tenderness of the pork LTL muscle
Iwańska, Ewa, Mikołajczak, Beata, Grześ, Bożena, Spychaj, Anita, Pospiech, Edward
Published in Nauka Przyroda Technologie (30.06.2017)
Published in Nauka Przyroda Technologie (30.06.2017)
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