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CyTA - Journal of Food Volume 15, 2017 - Issue 3
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Original Articles

Quality of pork loin stored under different light intensity

La calidad del lomo de cerdo almacenado bajo diferentes intensidades de luz

Monika Marcinkowska-LesiakDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandCorrespondence[email protected]
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,
Ewa PoławskaDepartment of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, PolandView further author information
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Adrian StelmasiakDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
&
Agnieszka WierzbickaDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
Pages 336-343 | Received 25 May 2016, Accepted 29 Oct 2016, Published online: 20 Dec 2016

Citations (3)

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Haizhou Wu, Kathrine H. Bak, Gheorghe V. Goran & Nantawat Tatiyaborworntham. (2022) Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Monika Marcinkowska-Lesiak, Anna Onopiuk, Iwona Wojtasik-Kalinowska, Magdalena Zalewska, Andrzej Półtorak & Agnieszka Wierzbicka. (2020) The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork. CyTA - Journal of Food 18:1, pages 719-727.
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Articles from other publishers (1)

Marco Dalla Rosa. 2019. Sustainable Meat Production and Processing. Sustainable Meat Production and Processing 161 179 .

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