The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado

por Krawęcka, Ada, Libera, Justyna, Latoch, Agnieszka
Publicado 2021

Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing

por Latoch, Agnieszka, Stasiak, Dariusz M., Junkuszew, Andrzej
Publicado 2023

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

por Latoch, Agnieszka, Głuchowski, Artur, Czarniecka-Skubina, Ewa
Publicado 2023

Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB

por Libera, Justyna, Latoch, Agnieszka, Wójciak, Karolina Maria
Publicado 2020

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review

por Latoch, Agnieszka, Czarniecka-Skubina, Ewa, Moczkowska-Wyrwisz, Małgorzata
Publicado 2023

Legume flour as a natural colouring component in pasta production

por Teterycz, Dorota, Sobota, Aldona, Zarzycki, Piotr, Latoch, Agnieszka
Publicado 2019

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle

por Latoch, Agnieszka, Moczkowska-Wyrwisz, Małgorzata, Sałek, Piotr, Czarniecka-Skubina, Ewa
Publicado 2023

Consumers’ Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland

por Czarniecka-Skubina, Ewa, Stasiak, Dariusz M., Latoch, Agnieszka, Owczarek, Tomasz, Hamulka, Jadwiga
Publicado 2022