Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed

by Władysław Migdał, Aldona Kawęcka, Jacek Sikora, Łukasz Migdał
Published 2021-07-01

The Quality and Health-Promoting Value of Meat from Pigs of the Native Breed as the Effect of Extensive Feeding with Acorns

by Magdalena Szyndler-Nędza, Małgorzata Świątkiewicz, Łukasz Migdał, Władysław Migdał
Published 2021-03-01

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk.

by Magda Filipczak-Fiutak, Agnieszka Pluta-Kubica, Jacek Domagała, Iwona Duda, Władysław Migdał
Published 2021-01-01

Native Oils from Apple, Blackcurrant, Raspberry, and Strawberry Seeds as a Source of Polyenoic Fatty Acids, Tocochromanols, and Phytosterols: A Health Implication

by Marek Pieszka, Władysław Migdał, Robert Gąsior, Magdalena Rudzińska, Dorota Bederska-Łojewska, Magdalena Pieszka, Paulina Szczurek
Published 2015-01-01

Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

by Ewelina Węsierska, Joanna Sobolewska-Zielińska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Henryk Pustkowiak, Iwona Duda, Władysław Migdał
Published 2021-07-01

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for...

by Joanna Tkaczewska, Piotr Kulawik, Małgorzata Morawska-Tota, Marzena Zając, Paulina Guzik, Łukasz Tota, Paulina Pająk, Robert Duliński, Adam Florkiewicz, Władysław Migdał
Published 2021-03-01