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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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- 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.
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- Foods, 2024, v. 13, n. 3, p. 392, doi. 10.3390/foods13030392
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- Article
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.
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- Foods, 2023, v. 12, n. 8, p. 1565, doi. 10.3390/foods12081565
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- Article
Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat.
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- Foods, 2021, v. 10, n. 7, p. 1610, doi. 10.3390/foods10071610
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- Article
The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 10, p. 4027, doi. 10.3390/app14104027
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- Article
Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8855, doi. 10.3390/app12178855
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- Article
ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 37
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- Article
EFFECT OF pH<sub>24</sub> AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 43
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- Article
AN ASSESSMENT OF MEAT PRODUCTS WITH ADDED SELECTED BIOACTIVE SUBSTANCES.
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- Zywnosc, 2020, v. 27, n. 2, p. 107, doi. 10.15193/zntj/2020/123/338
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- Article
SZACOWANIE WZROSTU I PRZEŻYWALNOŚCI BAKTERII PROBIOTYCZNYCH, PSUJĄCYCH I PATOGENNYCH W ŻYWNOŚCI Z WYKORZYSTANIEM PROGNOSTYCZNEJ BAZY DANYCH (ProgBaz SGGW).
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- Zywnosc, 2019, v. 26, n. 3, p. 49, doi. 10.15193/zntj/2019/120/296
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- Article
ZASTOSOWANIE BŁONNIKA POKARMOWEGO O ZRÓŻNICOWANEJ DŁUGOŚCI WŁÓKIEN DO PODWYŻSZENIA JAKOŚCI WĘDLIN WYPRODUKOWANYCH Z MIĘSA WADLIWEGO.
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- Zywnosc, 2018, v. 25, n. 2, p. 34, doi. 10.15193/ZNTJ/2018/115/231
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- Article