Found: 11
Select item for more details and to access through your institution.
The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.
- Published in:
- Molecules, 2022, v. 27, n. 3, p. 1097, doi. 10.3390/molecules27031097
- By:
- Publication type:
- Article
AN ASSESSMENT OF MEAT PRODUCTS WITH ADDED SELECTED BIOACTIVE SUBSTANCES.
- Published in:
- Zywnosc, 2020, v. 27, n. 2, p. 107, doi. 10.15193/zntj/2020/123/338
- By:
- Publication type:
- Article
SZACOWANIE WZROSTU I PRZEŻYWALNOŚCI BAKTERII PROBIOTYCZNYCH, PSUJĄCYCH I PATOGENNYCH W ŻYWNOŚCI Z WYKORZYSTANIEM PROGNOSTYCZNEJ BAZY DANYCH (ProgBaz SGGW).
- Published in:
- Zywnosc, 2019, v. 26, n. 3, p. 49, doi. 10.15193/zntj/2019/120/296
- By:
- Publication type:
- Article
ZASTOSOWANIE BŁONNIKA POKARMOWEGO O ZRÓŻNICOWANEJ DŁUGOŚCI WŁÓKIEN DO PODWYŻSZENIA JAKOŚCI WĘDLIN WYPRODUKOWANYCH Z MIĘSA WADLIWEGO.
- Published in:
- Zywnosc, 2018, v. 25, n. 2, p. 34, doi. 10.15193/ZNTJ/2018/115/231
- By:
- Publication type:
- Article
Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1610, doi. 10.3390/foods10071610
- By:
- Publication type:
- Article
The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses—Industrial Model Study.
- Published in:
- Foods, 2024, v. 13, n. 3, p. 392, doi. 10.3390/foods13030392
- By:
- Publication type:
- Article
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.
- Published in:
- Foods, 2023, v. 12, n. 8, p. 1565, doi. 10.3390/foods12081565
- By:
- Publication type:
- Article
The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 10, p. 4027, doi. 10.3390/app14104027
- By:
- Publication type:
- Article
Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8855, doi. 10.3390/app12178855
- By:
- Publication type:
- Article
EFFECT OF pH<sub>24</sub> AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 43
- By:
- Publication type:
- Article
ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 37
- By:
- Publication type:
- Article