Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material

por Ciecierska, Marta, Dasiewicz, Krzysztof, Wołosiak, Rafał
Publicado 2023

The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products

por Słowiński, Mirosław, Miazek, Joanna, Dasiewicz, Krzysztof, Chmiel, Marta
Publicado 2021

Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations

por Stasiak-Różańska, Lidia, Berthold-Pluta, Anna, Pluta, Antoni Stanisław, Dasiewicz, Krzysztof, Garbowska, Monika
Publicado 2021

Performance and Meat Quality of Intrauterine Growth Restricted Pigs

por Matyba, Piotr, Florowski, Tomasz, Dasiewicz, Krzysztof, Ferenc, Karolina, Olszewski, Jarosław, Trela, Michał, Galemba, Gilbert, Słowiński, Mirosław, Sady, Maria, Domańska, Dominika, Gajewski, Zdzisław, Zabielski, Romuald
Publicado 2021