Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma

por Marcinkowska-Lesiak, Monika, Wojtasik-Kalinowska, Iwona, Onopiuk, Anna, Stelmasiak, Adrian, Wierzbicka, Agnieszka, Poltorak, Andrzej
Publicado 2022

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

por Onopiuk, Anna, Kołodziejczak, Klaudia, Marcinkowska-Lesiak, Monika, Wojtasik-Kalinowska, Iwona, Szpicer, Arkadiusz, Stelmasiak, Adrian, Poltorak, Andrzej
Publicado 2021

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

por Onopiuk, Anna, Kołodziejczak, Klaudia, Szpicer, Arkadiusz, Marcinkowska-Lesiak, Monika, Wojtasik-Kalinowska, Iwona, Stelmasiak, Adrian, Poltorak, Andrzej
Publicado 2022

Cannabidiol affects breast meat volatile compounds in chickens subjected to different infection models

por Konieczka, Paweł, Wojtasik-Kalinowska, Iwona, Poltorak, Andrzej, Kinsner, Misza, Szkopek, Dominika, Fotschki, Bartosz, Juśkiewicz, Jerzy, Banach, Joanna, Michalczuk, Monika
Publicado 2022