The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium n...

por Łaszkiewicz, Beata, Szymański, Piotr, Kołożyn-Krajewska, Danuta
Publicado 2020

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

por Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Łaszkiewicz, Beata, Onacik-Gür, Sylwia, Zielińska, Dorota, Dolatowski, Zbigniew J.
Publicado 2023