Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

by Anna SAKOWSKA, Dominika GUZEK, Agnieszka WIERZBICKA
Published 2016-01-01

Color of smoked loin from animals fed with bioactive compounds added to forage

by Dominika Guzek, Dominika Glabska, Anna Sakowska, Agnieszka Wierzbicka
Published 2012-10-01

Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

by Dominika Guzek, Dominika Głąska, Grzegorz Pogorzelski, Karolina Kozań, Jacek Pietras, Małgorzata Konarska, Anna Sakowska, Krzysztof Głąski, Ewelina Pogorzelska, Jerzy Barszczewski, Agnieszka Wierzbicka
Published 2013-05-01