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Edible Offal as a Valuable Source of Nutrients in the Diet—A Review.
- Published in:
- Nutrients, 2024, v. 16, n. 11, p. 1609, doi. 10.3390/nu16111609
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- Article
Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked.
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- Sustainability (2071-1050), 2019, v. 11, n. 20, p. 5644, doi. 10.3390/su11205644
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- Article
EFFECT OF DIFFERENT TEA EXTRACTS ON THE PHYSICOCHEMICAL AND SENSORY PARAMETERS OF STIRRED PROBIOTIC YOGHURTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 2, p. 185, doi. 10.17306/j.afs.0653
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- Article
PHYSICOCHEMICAL PROPERTIES OF PORK LOIN MARINATED IN KEFIR, YOGHURT OR BUTTERMILK AND COOKED SOUS VIDE.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 2, p. 163, doi. 10.17306/j.afs.0642
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- Article
THE EFFECT OF REPLACING PORK FAT OF INULIN ON THE PHYSICOCHEMICAL AND SENSORY QUALITY OF GUINEA FOWL PATE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 3, p. 311, doi. 10.17306/J.AFS.2016.3.30
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- Article
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.
- Published in:
- Foods, 2023, v. 12, n. 19, p. 3638, doi. 10.3390/foods12193638
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- Publication type:
- Article
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3257, doi. 10.3390/foods12173257
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- Article
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.
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- Foods, 2023, v. 12, n. 16, p. 3110, doi. 10.3390/foods12163110
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- Article
Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing.
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- Foods, 2023, v. 12, n. 7, p. 1379, doi. 10.3390/foods12071379
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- Article
Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland.
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- Foods, 2022, v. 11, n. 6, p. 830, doi. 10.3390/foods11060830
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- Article
The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2492, doi. 10.3390/foods10102492
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- Article
Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB.
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- Foods, 2020, v. 9, n. 1, p. 103, doi. 10.3390/foods9010103
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- Article
Technological properties and selected safety aspects of different cuts of organic and conventional pork.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6192, doi. 10.1111/ijfs.15217
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- Article
Effect of Water Extract of Urtica dioica L. on Lipid Oxidation and Color of Cooked Pork Sausage.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12818
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- Article
EFFECT OF MENTHA PIPERITA ON OXIDATIVE STABILITY AND SENSORY CHARACTERISTICS OF COOKED PORK SAUSAGE.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 1566, doi. 10.1111/jfpp.12383
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- Article
Legume flour as a natural colouring component in pasta production.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 301, doi. 10.1007/s13197-019-04061-5
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- Article
SELECTED PROPERTIES OF I-Z-I BAND PROTEINS OF SONICATED BEEF.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 51
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- Article
OCENA WARTOŚCI ODŻYWCZEJ PRZEDSZKOLNYCH RACJI POKARMOWYCH NA PODSTAWIE JADŁOSPISÓW Z OKRESU ZIMOWEGO.
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- Zywnosc, 2018, v. 25, n. 2, p. 128, doi. 10.15193/ZNTJ/2018/115/239
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- Article
Selected nutrients determining the quality of different cuts of organic and conventional pork.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 6, p. 1389, doi. 10.1007/s00217-021-03716-y
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- Article