Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product
Kołożyn-Krajewska, Danuta, Siekierko, Urszula, Łaszkiewicz, Beata, Szymański, Piotr
Published in Journal of food quality (2020)
Published in Journal of food quality (2020)
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The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite
Szymański, Piotr, Łaszkiewicz, Beata, Kern-Jędrychowska, Aneta, Siekierko, Urszula, Kołożyn-Krajewska, Danuta
Published in Applied sciences (01.02.2021)
Published in Applied sciences (01.02.2021)
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The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage
Okoń, Anna, Zielińska, Dorota, Szymański, Piotr, Łepecka, Anna, Siekierko, Urszula, Neffe-Skocińska, Katarzyna, Trząskowska, Monika, Kajak-Siemaszko, Katarzyna, Sionek, Barbara, Karbowiak, Marcelina, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J
Published in Applied sciences (01.05.2024)
Published in Applied sciences (01.05.2024)
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The Effect of Feeding Chicken and Geese Broilers with Different Cereals on the Fatty Acids Profile in Meat
Janiszewski, Piotr, Lisiak, Dariusz, Borzuta, Karol, Grześkowiak, Eugenia, Schwarz, Tomasz, Siekierko, Urszula, Andres, Krzysztof, Świątkiewicz, Sylwester
Published in Foods (21.11.2021)
Published in Foods (21.11.2021)
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The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage
Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Szydłowska, Aleksandra, Siekierko, Urszula, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.
Published in Antioxidants (27.10.2021)
Published in Antioxidants (27.10.2021)
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The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams
Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Siekierko, Urszula, Zielińska, Dorota, Trząskowska, Monika, Neffe-Skocińska, Katarzyna, Sionek, Barbara, Kajak-Siemaszko, Katarzyna, Karbowiak, Marcelina, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J
Published in Foods (01.04.2023)
Published in Foods (01.04.2023)
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The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products
Szymański, Piotr, Łaszkiewicz, Beata, Kern-Jędrychowska, Aneta, Siekierko, Urszula, Kołożyn-Krajewska, Danuta
Published in Meat science (01.02.2023)
Published in Meat science (01.02.2023)
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Elevated tissue status of omega-3 fatty acids protects against age-related telomere attrition in fat-1 transgenic mice
Ogłuszka, Magdalena, Chen, Chih-Yu, Poławska, Ewa, Starzyński, Rafał R., Liput, Kamila, Siekierko, Urszula, Pareek, Chandra S., Pierzchała, Mariusz, Kang, Jing X.
Published in Clinical nutrition (Edinburgh, Scotland) (01.06.2024)
Published in Clinical nutrition (Edinburgh, Scotland) (01.06.2024)
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The effect of feeding fattener pigs with hybrid rye on selected growth and carcass traits and on meat quality characteristics
Lisiak, Dariusz, Janiszewski, Piotr, Borzuta, Karol, Schwarz, Tomasz, Grześkowiak, Eugenia, Siekierko, Urszula, Lasek, Jakub
Published in Annals of animal science (01.04.2023)
Published in Annals of animal science (01.04.2023)
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Content of B[A]P in processed meat products available on the market
Kubiak, M.S.,Politechnika Koszalinska, Koszalin (Poland). Katedra Procesow i Urzadzen Przemyslu Spozywczego, Polak, M.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Towaroznawstwa i Badan Zywnosci, Siekierko, U.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Oddzial Technologii Miesa i Tluszczu
Published in Żywność (2011)
Published in Żywność (2011)
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