The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium n...

by Beata Łaszkiewicz, Piotr Szymański, Danuta Kołożyn-Krajewska
Published 2021-01-01

Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

by Beata Łaszkiewicz, Piotr Szymański, Dorota Zielińska, Danuta Kołożyn-Krajewska
Published 2021-02-01

Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigm...

by Piotr Szymański, Beata Łaszkiewicz, Urszula Siekierko, Danuta Kołożyn-Krajewska
Published 2020-01-01

The Use of the Mixed Bacteria <i>Limosilactobacillus fermentum</i> and <i>Staphylococcus carnosus</i> in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

by Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, Urszula Siekierko, Danuta Kołożyn-Krajewska
Published 2021-01-01