Applications of Biosensors for Meat Quality Evaluations

por Sionek, Barbara, Przybylski, Wiesław, Bańska, Anita, Florowski, Tomasz
Publicado 2021

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

por Jaworska, Danuta, Królak, Maria, Przybylski, Wiesław, Jezewska-Zychowicz, Marzena
Publicado 2020

Relationship between sensory attributes and volatile compounds of polish dry-cured loin

por Górska, Ewa, Nowicka, Katarzyna, Jaworska, Danuta, Przybylski, Wiesław, Tambor, Krzysztof
Publicado 2017

Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

por Przybylski, Wiesław, Jaworska, Danuta, Kajak-Siemaszko, Katarzyna, Sałek, Piotr, Pakuła, Kacper
Publicado 2021

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

por Jaworska, Danuta, Rosiak, Elżbieta, Kostyra, Eliza, Jaszczyk, Katarzyna, Wroniszewska, Monika, Przybylski, Wiesław
Publicado 2021

The sarcoplasmic protein profile of breast muscle in Turkeys in response to different dietary ratios of limiting amino acids and Clostridium perfringens-induced inflammation

por Konieczka, Paweł, Żelechowska, Elżbieta, Przybylski, Wiesław, Jaworska, Danuta, Sałek, Piotr, Kinsner, Misza, Jankowski, Jan
Publicado 2022

Fungal Biostarter Effect on the Quality of Dry-Aged Beef

por Przybylski, Wiesław, Jaworska, Danuta, Płecha, Magdalena, Dukaczewska, Karina, Ostrowski, Grzegorz, Sałek, Piotr, Sawicki, Krzysztof, Pawłowska, Julia
Publicado 2023