Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations

by Marzena Zając, Iwona Duda, Łukasz Skoczylas, Małgorzata Tabaszewska
Published 2020-12-01

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

by Hana Buchtova, Dani Dordevic, Iwona Duda, Alena Honzlova, Piotr Kulawik
Published 2019-10-01

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk.

by Magda Filipczak-Fiutak, Agnieszka Pluta-Kubica, Jacek Domagała, Iwona Duda, Władysław Migdał
Published 2021-01-01

Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds

by Ewelina Węsierska, Joanna Sobolewska-Zielińska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Henryk Pustkowiak, Iwona Duda, Władysław Migdał
Published 2021-07-01

Red Arils of <i>Taxus Baccata</i> L.—A New Source of Valuable Fatty Acids and Nutrients

by Małgorzata Tabaszewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Agata Antoniewska, Sylwester Smoleń, Marcin Łukasiewicz, Damian Baranowski, Iwona Duda, Jörg Pietsch
Published 2021-01-01