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Janina Wołoszyn,
Department of Food Technology and Nutrition
Faculty of Production Engineering
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h-index (Scopus Citations)*: 4
h-index (WoS Citations)*: 5



Key Words: Meat and Meat Products: Genotype, Strain, Species of Animal; Biochemical Condition of Muscles; Quality of Meat and Meat Products; Packing and Storage; Color; Chemical Composition and Nutritional Value; Functional and Rheological Properties; Glycolysis in Poultry Muscles; Oxidation of Meat Lipids; Sensory Evaluation of Food; Texture Profile and Rheological Parameters of Food; Eggs Quality: Nutritive Value, Functional Properties; Physical Properties; Food and Feed Additives

Science discipline: 4.3 Food and nutrition technology : 100 %
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* presented value of the Hirsch index is approximative calculation obtained in the Repository based on the scientist's publications (including autocitations) in the Repository and Internet information analysis. The value is close to the value obtained with the Publish or Perish system. In general it is higher than the value given by the Scopus or Web of Science sites. In the case of undervalued number, first of all take care of completeness of the Repository.
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