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
Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye
Węsierska, Ewelina, Niemczyńska, Katarzyna, Pasternak, Małgorzata, Arczewska-Włosek, Anna
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