Evaluation of natural preservatives in combination with acid whey for use in fermented sausage

by Karolina Maria Wójciak, Zbigniew Józef Dolatowski
Published 2016-04-01

Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB

by Justyna Libera, Agnieszka Latoch, Karolina Maria Wójciak
Published 2020-01-01

Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study

by Paulina Kęska, Karolina Maria Wójciak, Joanna Stadnik

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

by Karolina Maria Wójciak, Małgorzata Karwowska, Zbigniew Józef Dolatowski
Published 2015-02-01