Jadwiga Topczewska
Biographic Data
| ID | 887363 |
|---|---|
| NAME | Jadwiga Topczewska |
| GIVEN NAMES | Jadwiga |
| FAMILY NAME | Topczewska |
| SIGNATURE | TOPCZEWSKA J |
| AFFILIATIONS | Rzeszów University |
| ORCID | 0000-0003-3921-5116 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 0 |
Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice
The aim of the study was to evaluate the use of apple juice for the marinating of poultry meat and its effect on the technological as well as sensory characteristics and microbiological safety of the raw product after heat treatment. Broiler chicken breast muscles were marinated for 12 h in apple juice ( n = 30), a mixture of apple and lemon juice ( n = 30) and compared with those in lemon juice ( n = 30). The control group ( n = 30) consisted of…
Culinary trails in popularizing ethnic cuisines
The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie, Poland's southeastern region. Podkarpackie's culinary heritage, cultural identities, and the specificity of its cuisine that contribute to the region's touristic potential are presented. Traditional and regional dishes of Podkarpackie are characterized by their originality …
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Culinary trails in popularizing ethnic cuisines
The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie, Poland's southeastern region. Podkarpackie's culinary heritage, cultural identities, and the specificity of its cuisine that contribute to the region's touristic potential are presented. Traditional and regional dishes of Podkarpackie are characterized by their originality …
Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice
The aim of the study was to evaluate the use of apple juice for the marinating of poultry meat and its effect on the technological as well as sensory characteristics and microbiological safety of the raw product after heat treatment. Broiler chicken breast muscles were marinated for 12 h in apple juice ( n = 30), a mixture of apple and lemon juice ( n = 30) and compared with those in lemon juice ( n = 30). The control group ( n = 30) consisted of…
Advanced Chemical Sensor Technologies (1 works) · Advertising (1 works) · Anthropology (1 works) · Archaeology (1 works) · Aroma (1 works) · Bacteria (1 works) · Biology (1 works) · Broiler (1 works) · Business (1 works) · Chemistry (1 works)