17.
Colour characteristic of dry-age organic loins without nitrite
inne publikacje
[AUT.] Joanna Stadnik, [AUT.] Dariusz Stasiak, [AUT.] Zbigniew J. Dolatowski .
W: 61st International Congress of Meat Science and Technology : Think meat, Think healthy, August 23rd-28th, 2015, Clermont Ferrand, France, Abstracts, Saint-Genès-Champanelle 2015, s. 216, 978-273-801-3798
18.
Antioxidant activity of peptides isolated from dry aged loins inoculated with Lactobacillus probiotic strains
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[AUT.] Anna Okoń, [AUT.] Zbigniew J. Dolatowski , [AUT.] Joanna Stadnik.
W: 61st International Congress of Meat Science and Technology : Think meat, Think healthy, August 23rd-28th, 2015, Clermont Ferrand, France, Abstracts, Saint-Genès-Champanelle 2015, s. 269, 978-273-801-3798
20.
Potential probiotic sausage with antioxidants
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[RED.] Karolina Wójciak, [AUT.] Zbigniew J. Dolatowski .
W: 29th EFFoST International Conference, Food Science Research and Innovation : Delivering Sustainable Solutions to the Global Economy and Society, 10-12 November 2015, Athens Greece : Conference Proceedings - Volume 2 / ed. by Efimia Dermesonlouoglou, Virginia Giannou, Eleni Gogou & P. Taoukis, Athens 2015, s. 980-983, 978-618-82196-1-8
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