Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods. [PDF]
Food Sci Anim Resour, 2023 Jung Y +5 more
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Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch. [PDF]
Foods, 2022 Modzelewska-Kapituła M +4 more
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Effects of Silage Type and Feeding Intensity on Carcass Traits and Meat Quality of Finishing Holstein-Friesian Bulls. [PDF]
Animals (Basel), 2023 Nogalski Z +2 more
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The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets. [PDF]
Foods, 2022 Modzelewska-Kapituła M +3 more
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Effects of Rearing System and Fattening Intensity on the Chemical Composition, Physicochemical Properties and Sensory Attributes of Meat from Young Crossbred (Holstein-Friesian × Hereford) Bulls. [PDF]
Animals (Basel), 2022 Nogalski Z +3 more
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The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls. [PDF]
Foods, 2022 Tkacz K +3 more
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Antibiotic Resistance Carriage Causes a Lower Survivability Due to Stress Associated with High-Pressure Treatment among Strains from Starter Cultures. [PDF]
Animals (Basel), 2022 Zarzecka U +4 more
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Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat. [PDF]
Poult Sci, 2023 Wereńska M.
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The influence of muscle, ageing and thermal treatment method on the quality of cooked beef. [PDF]
J Food Sci Technol, 2022 Modzelewska-Kapituła M +2 more
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The influence of age and sex on carcass characteristics and chemical composition of the longissimus thoracis et lumborum muscle in wild boars (Sus scrofa). [PDF]
Arch Anim Breed, 2021 Żmijewski T, Modzelewska-Kapituła M.
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