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Ministry points: Help
| Year | Points | List |
|---|---|---|
| Year 2024 | 40 | Ministry scored journals list 2024 |
| Year | Points | List |
|---|---|---|
| 2024 | 40 | Ministry scored journals list 2024 |
| 2023 | 40 | Ministry Scored Journals List |
| 2022 | 40 | Ministry Scored Journals List 2019-2022 |
| 2021 | 40 | Ministry Scored Journals List 2019-2022 |
| 2020 | 40 | Ministry Scored Journals List 2019-2022 |
| 2019 | 40 | Ministry Scored Journals List 2019-2022 |
| 2018 | 25 | A |
| 2017 | 25 | A |
| 2016 | 25 | A |
| 2015 | 25 | A |
| 2014 | 25 | A |
| 2013 | 25 | A |
| 2012 | 25 | A |
| 2011 | 25 | A |
| 2010 | 27 | A |
Model:
Points CiteScore:
| Year | Points |
|---|---|
| Year 2023 | 3.7 |
| Year | Points |
|---|---|
| 2023 | 3.7 |
| 2022 | 4 |
| 2021 | 6.8 |
| 2020 | 5.2 |
| 2019 | 3.3 |
| 2018 | 2.1 |
| 2017 | 1.7 |
| 2016 | 2 |
| 2015 | 2.2 |
| 2014 | 2 |
| 2013 | 2.2 |
| 2012 | 2 |
| 2011 | 2 |
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Sherpa Romeo:
Papers published in journal
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total: 3
Catalog Journals
Year 2017
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The effect of high pressure and subzero temperature on gelation of washed cod and salmon meat
PublicationThe objective of the present work is to examine the infl uence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofi brillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fi sh. The solubility of proteins from myofi brils of cod and salmon meat suspended in 100 mM KCl solution increased aft er treating the samples with pressure above 60 MPa. The...
Year 2013
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The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat
PublicationThe effect of moderate pressure at subzero temperature on natural microflora of minced cod, salmony, pork and beef meat was studied. Pressure of 193 MPa at –20 °C caused reduction of total bacterial count in pork and beef meat by 1.1 and 0.6 log cycles, respectively, and by about 1.5 log cycles in fish meat. Under these conditions the psychrophilic and psychrotophic bacteria were below the detection limit (<10CFU/g of sample) in...
Year 2009
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The combined effect of moderate pressure and chitosan on Escherichia coli and Staphylococcus aureus cells suspended in a buffer and on natural microflora of apple juice and minced pork
PublicationW pracy określono przeżywalność bakterii Escherichia coli i Staphylococcus aureus oraz naturalnej mikroflory soku jabłkowego i rozdrobnionego mięsa świńskiego po działaniu ciśnienia 193 MPa w temp. -20 C w obecności chitozanu. Stwierdzono, że traktowanie mikroorganizmów ciśnieniem w obecności chitozanu pozwala na przedłużenie trwałości badanych produktów przechowywanych w temperaturze chłodniczej o około 8-10 dni.
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