Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach

by Edyta Juszczuk-Kubiak, Agnieszka Dekowska, Barbara Sokołowska, Marzena Połaska, Krzysztof Lendzion
Published 2021-05-01

The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages

by Andrzej PÓŁTORAK, Monika MARCINKOWSKA-LESIAK, Krzysztof LENDZION, Anna ONOPIUK, Małgorzata MOCZKOWSKA, Iwona WOJTASIK-KALINOWSKA, Agnieszka WIERZBICKA
Published 2018-09-01