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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
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- Publication type:
- Article
APPLICATION OF ACID WHEY AND SET MILK TO MARINATE BEEF WITH REFERENCE TO QUALITY PARAMETERS AND PRODUCT SAFETY.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 4, p. 293, doi. 10.17306/J.AFS.2015.4.30
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- Publication type:
- Article
OXIDATIVE STABILITY OF FERMENTED MEAT PRODUCTS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 2, p. 99
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- Publication type:
- Article
THE EFFECT OF WATER PLANT EXTRACTS ADDITION ON THE OXIDATIVE STABILITY OF MEAT PRODUCTS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 2, p. 175
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- 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
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- Publication type:
- Article
The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 3975, doi. 10.3390/foods12213975
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- 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
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- 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
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- 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
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- Publication type:
- Article
Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei LOCK 0900 Probiotic Strain.
- Published in:
- Food Science & Technology Research, 2015, v. 21, n. 2, p. 167, doi. 10.3136/fstr.21.167
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- Publication type:
- Article
Antioxidant Effects of Ground Mustard Seed in Model Sausage Type Product.
- Published in:
- Food Science & Technology Research, 2013, v. 19, n. 1, p. 23, doi. 10.3136/fstr.19.23
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- Publication type:
- Article
Microbiological and physicochemical properties of dry-cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB-12.
- Published in:
- 2015
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- Publication type:
- Art Reproduction
Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2563, doi. 10.1111/ijfs.12586
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- Publication type:
- Article
Proteolysis in dry-aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2578, doi. 10.1111/ijfs.12588
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- Publication type:
- Article
Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork.
- Published in:
- International Journal of Food Science & Technology, 2013, v. 48, n. 10, p. 2200, doi. 10.1111/ijfs.12205
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- Publication type:
- Article
Effect of mustard on lipid oxidation in model pork meat product.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 3, p. 311, doi. 10.1002/ejlt.201300296
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- Publication type:
- Article
The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 10, p. 3728, doi. 10.1002/jsfa.8883
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- Publication type:
- Article
Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage.
- Published in:
- Journal of Food Processing & Preservation, 2015, v. 39, n. 5, p. 539, doi. 10.1111/jfpp.12259
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- Publication type:
- Article
WŁAŚCIWOŚCI FIZYKOCHEMICZNE SZYNEK SUROWO DOJRZEWAJĄCYCH Z DODATKIEM PROBIOTYKU.
- Published in:
- Acta Scientiarum Polonorum: Biotechnologia, 2010, v. 9, n. 1, p. 15
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- Publication type:
- Article
The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 3, p. 628, doi. 10.1002/jsfa.6815
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- Publication type:
- Article
WPŁYW MIEJSCA POZYSKANIA DREWNA NA JAKOŚĆ I BEZPIECZEŃSTWO ZDROWOTNE KIEŁBAS WĘDZONYCH.
- Published in:
- Zywnosc, 2020, v. 27, n. 3, p. 110, doi. 10.15193/zntj/2020/124/351
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- Publication type:
- Article
WPŁYW SERWATKI KWASOWEJ NA JAKOŚĆ FIZYKOCHEMICZNĄ I STABILNOŚĆ BARWY FERMENTOWANYCH KIEŁBAS EKOLOGICZNYCH.
- Published in:
- Zywnosc, 2019, v. 26, n. 3, p. 135, doi. 10.15193/zntj/2019/120/303
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- Publication type:
- Article
Shelf Life of Organic Roast Pork Enriched with Acid Whey-Plant Extracts Combination.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 3, p. 171, doi. 10.1111/jfq.12191
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- Publication type:
- Article
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage.
- Published in:
- Antioxidants, 2021, v. 10, n. 11, p. 1711, doi. 10.3390/antiox10111711
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- Publication type:
- Article
INNOVATIVE SYSTEM OF POSTGRADUATE EDUCATION IN THE FIELD OF FOOD QUALITY MANAGEMENT.
- Published in:
- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2012, v. 6, n. 1, p. 1
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- Publication type:
- Article