Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

por Głuchowski, Artur, Czarniecka-Skubina, Ewa, Tambor, Krzysztof, Jariené, Elvyra
Publicado 2021

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

Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

por Sionek, Barbara, Tambor, Krzysztof, Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Neffe-Skocińska, Katarzyna, Kołożyn-Krajewska, Danuta
Publicado 2021