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Items: 7

1.

The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef.

Wójciak KM, Stasiak DM, Ferysiuk K, Solska E.

Meat Sci. 2019 Feb;148:113-119. doi: 10.1016/j.meatsci.2018.10.010. Epub 2018 Oct 12.

PMID:
30388475
2.

The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.

Wójciak KM, Kęska P, Okoń A, Solska E, Libera J, Dolatowski ZJ.

J Sci Food Agric. 2018 Aug;98(10):3728-3734. doi: 10.1002/jsfa.8883. Epub 2018 Feb 28.

PMID:
29315594
3.

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.

Wójciak KM, Solska E.

Acta Sci Pol Technol Aliment. 2016 Apr-Jun;15(2):191-200. doi: 10.17306/J.AFS.2016.2.19.

PMID:
28071009
4.

Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.

Wójciak KM, Krajmas P, Solska E, Dolatowski ZJ.

Acta Sci Pol Technol Aliment. 2015 Oct-Dec;14(4):293-302. doi: 10.17306/J.AFS.2015.4.30.

PMID:
28068036
5.

The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.

Karwowska M, Wójciak KM, Dolatowski ZJ.

J Sci Food Agric. 2015 Feb;95(3):628-34. doi: 10.1002/jsfa.6815. Epub 2014 Aug 1.

PMID:
25044178
6.

Use of acid whey and mustard seed to replace nitrites during cooked sausage production.

Wójciak KM, Karwowska M, Dolatowski ZJ.

Meat Sci. 2014 Feb;96(2 Pt A):750-6. doi: 10.1016/j.meatsci.2013.09.002. Epub 2013 Sep 12.

PMID:
24200566
7.

Oxidative stability of fermented meat products.

Wójciak KM, Dolatowski ZJ.

Acta Sci Pol Technol Aliment. 2012 Apr 2;11(2):99-109.

PMID:
22493153

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