Kim są dzieci, jak się uczą? – jakościowa analiza wywiadu z wychowawcami w żłobku

by Małgorzata Karwowska-Struczyk
Published 2017-12-01

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

by Małgorzata Karwowska, Anna Kononiuk
Published 2020-03-01

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

by Anna D. Kononiuk, Małgorzata Karwowska
Published 2020-05-01

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

by Małgorzata Karwowska, Zbigniew J. Dolatowski
Published 2017-01-01

Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite

by Anna D. Kononiuk, Małgorzata Karwowska
Published 2020-02-01

Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses?

by Małgorzata Karwowska, Sylwia Łaba, Krystian Szczepański
Published 2021-06-01

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

by Małgorzata Karwowska, Joanna Stadnik, Karolina Wójciak
Published 2021-03-01

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

Corrosion of Hydrogen Storage Metal Alloy LaMm-Ni_4.1Al_0.3Mn_0.4Co_0.45 in the Aqueous Solutions of Alkali Metal Hydroxides

by Malgorzata Karwowska, Karol J. Fijalkowski, Andrzej A. Czerwiński
Published 2018-11-01

Koncepcja „Społeczeństwa wychowującego” i ciągłej edukacji w realiach współczesnej szkoły = The idea of upbringing society and permanent education in modern school

by Arleta Magdalena Rogozińska, Małgorzata Karwowska, Justyna Rybicka, Mariusz Klimczyk
Published 2015-08-01

Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

by Małgorzata Karwowska, Anna D. Kononiuk, Paula Borrajo, José M. Lorenzo
Published 2021-02-01

Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk

by Małgorzata Karwowska, Anna D. Kononiuk, Dariusz M. Stasiak, Krzysztof Patkowski
Published 2020-11-01

The Variability of Quality Traits of Table Eggs and Eggshell Mineral Composition Depending on Hens’ Breed and Eggshell Color

by Kamil Drabik, Małgorzata Karwowska, Karolina Wengerska, Tomasz Próchniak, Agnieszka Adamczuk, Justyna Batkowska
Published 2021-04-01