Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage
Pogorzelska-Nowicka, Ewelina Dorota, Brodowska, Marta, Górska-Horczyczak, Elżbieta, Godziszewska, Jolanta, Sakowska, Anna, Wojtasik-Kalinowska, Iwona, Wierzbicka, Agnieszka
Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*
Szpicer, Arkadiusz, Binkowska, Weronika, Stelmasiak, Adrian, Wojtasik-Kalinowska, Iwona, Wierzbicka, Agnieszka, Poltorak, Andrzej
Innovative Technology for the Inactivation of Allergenic Compounds on Component Surfaces of a Prototype Processing Line for the Manufacture of Products with Controlled Allergenicity
Półtorak, Andrzej, Bińkowska, Weronika, Pogorzelski, Grzegorz, Szpicer, Arkadiusz, Onopiuk, Anna, Wojtasik-Kalinowska, Iwona, Wierzbicka, Agnieszka
Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma
Marcinkowska-Lesiak, Monika, Zalewska, Magdalena, Alirezalu, Kazem, Wojtasik-Kalinowska, Iwona, Onopiuk, Anna, Półtorak, Andrzej