Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

by Karolina Ferysiuk, Karolina M. Wójciak
Published 2020-08-01

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

by Karolina Ferysiuk, Karolina M. Wójciak
Published 2020-12-01

THE SPECTROPHOTOMETRIC ANALYSIS OF ANTIOXIDANT PROPERTIES OF SELECTED HERBS IN VISION-PRO™ UV-VIS

by Karolina FERYSIUK, Karolina M. WÓJCIAK
Published 2019-12-01

Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef

by Paulina Kęska, Karolina M. Wójciak, Joanna Stadnik
Published 2019-10-01

Influence of Sonication and <i>Taraxacum Officinale</i> Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from <i>Sous Vide</i> Beef Marinated with Sour Milk an...

by Paulina Kęska, Karolina M. Wójciak, Dariusz M. Stasiak
Published 2020-10-01

The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

by Karolina M. Wójciak, Dariusz M. Stasiak, Paulina Kęska
Published 2019-07-01

Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity

by Paulina Kęska, Sascha Rohn, Michał Halagarda, Karolina M. Wójciak
Published 2020-09-01

INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR®MASTER

by Karolina FERYSIUK, Karolina M. WÓJCIAK, Paulina KĘSKA, Dariusz M. STASIAK
Published 2020-09-01