QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER

by A. Cegielka, M. Chmiel, E. Krajewska-Kaminska, E. Hac-Szymanczuk
Published 2015-09-01

Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions

by M. Chmiel, M. Roszko, E. Hać-Szymańczuk, L. Adamczak, T. Florowski, D. Pietrzak, A. Cegiełka, M. Bryła
Published 2020-02-01