Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Krzysztof TERESZKIEWICZ"'
Publikováno v:
Entrepreneurship and Sustainability Issues, Vol 12, Iss 1, Pp 290-302 (2024)
The quality of dairy products covers areas that independently determine preferences, purchasing behaviour and eating habits. The concept of a three-dimensional structure of food quality has been the subject of numerous analyses. Many authors emphasiz
Externí odkaz:
https://doaj.org/article/67d8d643526f422f8ae4c9fa50ae126c
Publikováno v:
Humanities and Social Sciences, Vol 30, Iss 4 - part 2, Pp 371-382 (2023)
Among the effects of COVID-19 are taste and smell disorders, which have occurred in a significant number of sick people. It is believed that the impairment of these senses may be long term. The aim of our research was to investigate the impact of COV
Externí odkaz:
https://doaj.org/article/7587654aeee5419da87d2161915184a9
Publikováno v:
Transport Problems, Vol 16, Iss 4, Pp 71-82 (2021)
This paper represents an attempt to determine the efficiency of refrigeration units of selected types of food transport vehicles, taking into account their operating conditions. The tests included a delivery vehicle, a truck and a semi-trailer. The
Externí odkaz:
https://doaj.org/article/43d36ce4b8374a8894239b6347188ced
Publikováno v:
Animals, Vol 13, Iss 2, p 267 (2023)
The aim of the conducted research was to determine the impact of factors such as sex hormone levels, which vary during gilts’ reproductive cycle, on the quality of the obtained meat and slaughter characteristics of the processed gilts. The research
Externí odkaz:
https://doaj.org/article/d5b80ad1b16b49acae83bf32717e257b
Publikováno v:
Journal of Central European Agriculture, Vol 15, Iss 3, Pp 272-283 (2014)
The effectiveness of breeding boars in insemination depends mainly on the skill of optimal use of their reproductive potential. Nevertheless, their semen is highly variable in its quality and physical characteristics, which makes it difficult to orga
Externí odkaz:
https://doaj.org/article/1095056a70854378a4a0dc27179913ac
Publikováno v:
Modern Management Review, Vol XVIII, Iss 4 (2013)
Głównym kierunkiem zagospodarowania technologicznego mięsa wieprzowego jest produkcja wędlin i kiełbas. W celu zapewnienia wysokiej jakości zdrowotnej Ŝywności wszystkie elementy łańcucha Ŝywnościowego tj. produkcji i pozyskiwania surowc
Externí odkaz:
https://doaj.org/article/4cd135a4523b41898c3b8363000aa069
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 2, Pp 243-252 (2021)
The aim of the study was to examine the influence of meteorological conditions observed during the process of traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. The material of the study comprised tradition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88fc3d3bd47ef53e1921853940166c51
https://doaj.org/article/064a208e4a33420bae57f62ac02fec39
https://doaj.org/article/064a208e4a33420bae57f62ac02fec39
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 2, Pp 156-164 (2020)
Herbs can be contaminated with microorganisms, which affects their quality while increasing the risk of food poisoning. Thus, there is a need for efficient decontamination techniques. In this study, the microbial load was reduced in peppermint herb (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9aba982cd82a6ce7af4c55e85151b28
https://doaj.org/article/029028cb08494b04923afb5f9a93c336
https://doaj.org/article/029028cb08494b04923afb5f9a93c336
Publikováno v:
Acta Scientiarum Polonorum Zootechnica. 19:37-46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23271078bc9751073671c7472c25d7dd
https://doi.org/10.21005/asp.2020.19.2.05
https://doi.org/10.21005/asp.2020.19.2.05
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development. 20:16143-16160
Smoking is one of the oldest and most frequently used methods of preserving meat and its products. In Poland, smoking using a traditional method is still a commonly practised form of preserving meat products. It is conducted in smoking chambers, usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2e94dee4bb30150b8000b7751a8e734
https://doi.org/10.18697/ajfand.92.18225
https://doi.org/10.18697/ajfand.92.18225