A. Niewiarowicz

发表

The effect of irradiation on technological properties and protein solubility of broiler chicken meat

J. Kijowski, J. Zabielski, W. Fiszer, 1984 .

Effect of initial pH in broiler breast muscles on gel forming capacity of meat proteins and on rheological characteristics of frankfurter‐type sausage

J. Kijowski, A. Niewiarowicz, 2007 .

Lipid oxidation in chicken breast and leg meat after sequential treatments of frozen storage, cooking, refrigerated storage and reheating

J. Pikul, Dariusz Leszczyński, F. Kummerow, 2007 .

The cytochrome c content of various poultry meats

J. Pikul, A. Niewiarowicz, Halina Kupijaj, 1986 .

Method of identifying of watery broiler chicken meat and observations of the frequency of this anomaly.

A. Niewiarowicz, M. Trojan, 1970 .

Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values

J. Kijowski, A. Niewiarowicz, 2007 .

Biochemical and technological characteristics of hot chicken meat

J. Kijowski, A. Niewiarowicz, B. Kujawska‐Biernat, 2007 .

The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat

T. Radomyski, A. Niewiarowicz, 1987, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

The effect of proteolytic enzymes on the thermostability of egg-white.

A. Niewiarowicz, B. Szczepaniak, A. Stachowiak, 1986, Die Nahrung.

The effect of egg aging on the proteolytic activity and thermostability of egg-white protein (short communication).

A. Niewiarowicz, D. Lysiak, 1985, Die Nahrung.

A method of protein extraction from chicken bone residue and the chemical and electrophoretic characteristics of the extract

J. Kijowski, A. Niewiarowicz, 2007 .