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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
Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages.
- Published in:
- Molecules, 2021, v. 26, n. 21, p. 6454, doi. 10.3390/molecules26216454
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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
Meat Microflora and the Quality of Meat Products.
- Published in:
- 2023
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- Publication type:
- Editorial
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
Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage.
- Published in:
- Foods, 2022, v. 11, n. 22, p. 3631, doi. 10.3390/foods11223631
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- Publication type:
- Article
Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins.
- Published in:
- Food Science & Biotechnology, 2017, v. 26, n. 3, p. 633, doi. 10.1007/s10068-017-0076-4
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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
Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8454, doi. 10.3390/app12178454
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- Publication type:
- Article
The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 12, p. 4311, doi. 10.3390/app10124311
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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
Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 9, p. 2953, doi. 10.1002/jsfa.8133
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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
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