Have a personal or library account? Click to login

Showing 1-9 of 9 for the term ""Gąsior, Robert""

Performance characteristics of a rapid method for iodine determination in milk / Szybka metoda oznaczania jodu w mleku – walidacja i akredytacja zgodnie z normą ISO/IEC 17025:2005
Article

Performance characteristics of a rapid method for iodine determination in milk / Szybka metoda oznaczania jodu w mleku – walidacja i akredytacja zgodnie z normą ISO/IEC 17025:2005

Gąsior, Robert, Szczypuła, Marta, Szybiński, Zbigniew
Validation of a Method for Determining Cholesterol in Egg Yolks/  Walidacja metody oznaczania cholesterolu w żółtkach jaj
Article

Validation of a Method for Determining Cholesterol in Egg Yolks/ Walidacja metody oznaczania cholesterolu w żółtkach jaj

Gąsior, Robert, Pietras, Mariusz P.
Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels
Article

Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels

Calik, Jolanta, Krawczyk, Józefa, Świątkiewicz, Sylwester, Gąsior, Robert, Wojtycza, Krzysztof, Połtowicz, Katarzyna, Obrzut, Joanna, Puchała, Michał
Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review
Article

Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review

Gąsior, Robert, Wojtycza, Krzysztof
Non-targeted analysis of VOCs by HS-SPME-G C/MS coupled with chemometrics as a potential tool for authentication of White Kołuda oat goose
Article

Non-targeted analysis of VOCs by HS-SPME-G C/MS coupled with chemometrics as a potential tool for authentication of White Kołuda oat goose

Wojtycza, Krzysztof, Gąsior, Robert, Bielińska, Halina, Odrzywolska, Angelika
The Effect of Catabolic Transformations of Proteins and Fats on the Quality and Nutritional Value of Raw Ripened Products from Zlotnicka Spotted and Zlotnicka White Meat
Article

The Effect of Catabolic Transformations of Proteins and Fats on the Quality and Nutritional Value of Raw Ripened Products from Zlotnicka Spotted and Zlotnicka White Meat

Węsierska, Ewelina, Pasternak, Małgorzata, Migdał, Władysław, Niemczyńska, Katarzyna, Gąsior, Robert, Wojtycza, Krzysztof
Effect of Four Fattening Systems on Quality of White Kołuda® Goose Products*
Article

Effect of Four Fattening Systems on Quality of White Kołuda® Goose Products*

Wojtycza, Krzysztof, Gąsior, Robert, Szymczyk, Beata, Odrzywolska, Angelika, Bielińska, Halina, Wróblewski, Wojciech
Composition of Volatile Compounds in Heat-Treated Meat from Polish Native Sheep Breeds Using HS-SPME-GC/MS – Chemometric Classification Based on Breed and Age
Article

Composition of Volatile Compounds in Heat-Treated Meat from Polish Native Sheep Breeds Using HS-SPME-GC/MS – Chemometric Classification Based on Breed and Age

Gąsior, Robert, Kawęcka, Aldona, Wojtycza, Krzysztof, Sikora, Jacek
Composition of volatile compounds as an effect of fatty acid catabolism during long-term fermentation of dry-cured salami-type sausages, made from meat of Polish Red (PR) and White-backed (WB) cattle breeds with the addition of white and black garlic
Article

Composition of volatile compounds as an effect of fatty acid catabolism during long-term fermentation of dry-cured salami-type sausages, made from meat of Polish Red (PR) and White-backed (WB) cattle breeds with the addition of white and black garlic

Węsierska, Ewelina, Pasternak, Małgorzata, Niemczyńska-Wróbel, Katarzyna, Gąsior, Robert, Wojtycza, Krzysztof, Słupski, Jacek