Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Jerzy Wierzbicki"'
Autor:
Ziemkiewicz, Tomasz
Publikováno v:
Studies on the Modern Architecture / Studia z Architektury Nowoczesnej; 2019, Vol. 7, p85-104, 20p
Autor:
David Pethick, Graham Gardner, Isabelle Legrand, Jean-François Hocquette, Jerzy Wierzbicki, Marie-Pierre Ellies-Oury, Rod J. Polkinghorne
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 2 (2020)
For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers, or
Externí odkaz:
https://doaj.org/article/99a2047a0b1840ac81557f1fe1e2dcda
Publikováno v:
Information Processing in Agriculture, Vol 1, Iss 1, Pp 66-72 (2014)
The article presents an ontology called “Science” designed for representing proved and disproved statements extracted from scientific papers from the database of the ProOptiBeef project. We argue that the proved and disproved statements are the b
Externí odkaz:
https://doaj.org/article/d99c8b16ebbc4325a2828bdd082808af
Autor:
WIERZBICKI, JERZY
Publikováno v:
Lens Magazine for Fine Art Photography; Oct2024, Issue 121, p106-119, 14p, 20 Color Photographs
Autor:
Wierzbicki, Jerzy
Publikováno v:
Artdoc Photography Magazine; 2024, Issue 5, p38-43, 6p, 5 Color Photographs
Autor:
Marie-Pierre Ellies-Oury, I. Legrand, Rod Polkinghorne, Jerzy Wierzbicki, Graham E. Gardner, Jean-François Hocquette, David W. Pethick
Publikováno v:
Meat and Muscle Biology
Meat and Muscle Biology, 2020, 4 (2), pp.1-13. ⟨10.22175/mmb.9488⟩
Meat and Muscle Biology, 2020, 4 (2), pp.1-13. ⟨10.22175/mmb.9488⟩
International audience; For decades, research has focused on predicting beef palatability using muscle biochemical traits and various bio-markers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96e05dd8d4ee508a563e13d98801fbaa
https://hal.inrae.fr/hal-02917766/document
https://hal.inrae.fr/hal-02917766/document
Autor:
Jingjing Liu, Jean-François Hocquette, Sghaier Chriki, Declan J. Troy, Grzegorz Pogorzelski, Marie-Pierre Ellies-Oury, I. Legrand, Linda J. Farmer, Jerzy Wierzbicki, Rod Polkinghorne
Publikováno v:
Meat Science
Meat Science, Elsevier, 2020, 170 (1), pp.108233. ⟨10.1016/j.meatsci.2020.108233⟩
Meat Science, Elsevier, 2020, 170 (1), pp.108233. ⟨10.1016/j.meatsci.2020.108233⟩
International audience; Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::449beb863702f4ed830d82da757c895b
https://pubmed.ncbi.nlm.nih.gov/32688221
https://pubmed.ncbi.nlm.nih.gov/32688221
Autor:
Jerzy Wierzbicki, Katarzyna Cieszyńska, Krystyna Gutkowska, Sylwia Żakowska-Biemans, Polskie Zrzeszenie Producentów Bydła Mięsnego
Publikováno v:
Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej. :33-46
In Poland, meat is sold mostly in unpackaged form. However, due to the changing needs of the clients who look for convenience, packaged beef is gaining popularity. Consumers become more interested in the information placed on the packaging. According
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d255f1599d4cd1f841f3cfd3ba87bd89
https://doi.org/10.22630/eiogz.2015.112.46
https://doi.org/10.22630/eiogz.2015.112.46
Autor:
S.P.F. Bonny, R.J. Polkinghorne, Graham E. Gardner, Jerzy Wierzbicki, Paul Allen, David W. Pethick, Jean-François Hocquette, Linda J. Farmer, I. Legrand
Publikováno v:
animal
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2016, 10 (06), pp.987-995. ⟨10.1017/S175173111500292X⟩
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2016, 10 (06), pp.987-995. ⟨10.1017/S175173111500292X⟩
Animal, Vol 10, Iss 6, Pp 987-995 (2016)
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2016, 10 (06), pp.987-995. ⟨10.1017/S175173111500292X⟩
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2016, 10 (06), pp.987-995. ⟨10.1017/S175173111500292X⟩
Animal, Vol 10, Iss 6, Pp 987-995 (2016)
International audience; Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. In Australia, this is being tackled with Meat Standa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::818c1403e2b4d030a756404d5801ec41
https://doi.org/10.1017/s175173111500292x
https://doi.org/10.1017/s175173111500292x
Autor:
Jerzy Wierzbicki, Grzegorz Pogorzelski, Jean-François Hocquette, Sghaier Chriki, Jingjing Liu, Marie-Pierre Ellies-Oury, I. Legrand, Declan J. Troy, Rod Polkinghorne, Linda J. Farmer
Publikováno v:
Meat Science
Meat Science, Elsevier, 2020, 168, pp.108190. ⟨10.1016/j.meatsci.2020.108190⟩
Meat Science, Elsevier, 2020, 168, pp.108190. ⟨10.1016/j.meatsci.2020.108190⟩
This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. Accordin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b647a830c54180229c476faa38732078
https://doi.org/10.1016/j.meatsci.2020.108190
https://doi.org/10.1016/j.meatsci.2020.108190