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Karolina M. WÓJCIAK
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Karolina M. WÓJCIAK
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Karolina M. WÓJCIAK
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1
Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
by
Karolina Ferysiuk
,
Karolina
M
.
Wójciak
Published 2020-08-01
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Article
2
The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork
by
Karolina Ferysiuk
,
Karolina
M
.
Wójciak
Published 2020-12-01
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Article
3
THE SPECTROPHOTOMETRIC ANALYSIS OF ANTIOXIDANT PROPERTIES OF SELECTED HERBS IN VISION-PRO™ UV-VIS
by
Karolina FERYSIUK
,
Karolina
M
.
WÓJCIAK
Published 2019-12-01
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Article
4
Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
by
Paulina Kęska
,
Karolina
M
.
Wójciak
,
Joanna Stadnik
Published 2019-10-01
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Article
5
Influence of Sonication and <i>Taraxacum Officinale</i> Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from <i>Sous Vide</i> Beef Marinated with Sour Milk an...
by
Paulina Kęska
,
Karolina
M
.
Wójciak
,
Dariusz M. Stasiak
Published 2020-10-01
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Article
6
The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef
by
Karolina
M
.
Wójciak
,
Dariusz M. Stasiak
,
Paulina Kęska
Published 2019-07-01
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Article
7
Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity
by
Paulina Kęska
,
Sascha Rohn
,
Michał Halagarda
,
Karolina
M
.
Wójciak
Published 2020-09-01
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Article
8
INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR®MASTER
by
Karolina FERYSIUK
,
Karolina
M
.
WÓJCIAK
,
Paulina KĘSKA
,
Dariusz M. STASIAK
Published 2020-09-01
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Article
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