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
Evaluation of the Technological Suitability of Beef Muscles: M. Semitendinosus, M. Semimembranosus, Mm. Psoas Major And Minor as Entire Primal Cuts in the Production Of Raw Fermented Meats With Regard to the Raw Pork Products
Węsierska, Ewelina
The properties of fermented beef products ripened as entire primal cuts of m. semitendinosus, m. semimembranosus and mm. psoas major and minor
Węsierska, Ewelina, Szołtysik, Marek, Migdał, Władysław
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
Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age
Migdał, Władysław, Różycki, Marian, Mucha, Aurelia, Tyra, Mirosław, Natonek-Wiśniewska, Małgorzata, Walczycka, Maria, Kulawik, Piotr, Węsierska, Ewelina, Zając, Marzena, Tkaczewska, Joanna, Migdał, Łukasz, Krępa-Stefanik, Katarzyna
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