Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Iwona Chwastowska-Siwiecka"'
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 3, Pp 186-191 (2019)
The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on 20 individuals of Clarias gariepinus aged < 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre
Externí odkaz:
https://doaj.org/article/565d799c397544f089a58b10714e6e4f
Autor:
Iwona Chwastowska-Siwiecka
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:17-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb0c57861a529f67347cffaaea5292d9
https://doi.org/10.15199/65.2023.4.3
https://doi.org/10.15199/65.2023.4.3
Autor:
Janusz Strychalski, Andrzej Gugołek, Paweł Brym, Zofia Antoszkiewicz, Iwona Chwastowska-Siwiecka
Publikováno v:
Revista Brasileira de Zootecnia, Vol 48, Iss 0 (2019)
ABSTRACT The study was carried out to evaluate the effect of AAT-deletion mutation at codon 248 of the BCO2 gene on the content of lutein, β-carotene, retinol, and α-tocopherol in the liver and fat of crossbred rabbits. The experimental animals com
Externí odkaz:
https://doaj.org/article/7a278ac681204231b8a0f9c768f5e429
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:18-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c29abdacf66f90746c883b66fa2eb7d4
https://doi.org/10.15199/65.2022.3.3
https://doi.org/10.15199/65.2022.3.3
Autor:
Iwona Chwastowska-Siwiecka
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:34-42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::369192c6f0035d3895b1313f56868b8b
https://doi.org/10.15199/65.2021.10.5
https://doi.org/10.15199/65.2021.10.5
Autor:
Iwona Chwastowska-Siwiecka
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:28-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::316585993e5a959628cd2547f54a29d0
https://doi.org/10.15199/65.2021.8.4
https://doi.org/10.15199/65.2021.8.4
Publikováno v:
Czech Journal of Food Sciences. 37:186-191
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44e3d1c3930b08065efaa5c1f7e9af9d
https://doi.org/10.17221/330/2018-cjfs
https://doi.org/10.17221/330/2018-cjfs
Publikováno v:
CHŁODNICTWO. 1:23-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06fba28ecc72b886338c6a3fa4fce886
https://doi.org/10.15199/8.2018.5.4
https://doi.org/10.15199/8.2018.5.4
Publikováno v:
CHŁODNICTWO. 1:24-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75b1de39ea5b2e97569a9c9382ac6178
https://doi.org/10.15199/8.2018.1.1
https://doi.org/10.15199/8.2018.1.1
Publikováno v:
CHŁODNICTWO. 1:32-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::542b757639f71d89ca659a8f5f88ca1f
https://doi.org/10.15199/8.2018.1.3
https://doi.org/10.15199/8.2018.1.3