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Publications by Agnieszka Latoch
Physicochemical Properties of Pork Loin Marinated in Kefir, Yoghurt or Buttermilk and Cooked Sous Vide [Pdf]
Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
Effect of Different Tea Extracts on the Physicochemical and Sensory Parameters of Stirred Probiotic Yoghurts
Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
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Effects of Pre-Cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
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Vitamines Et Stérilisation Sous Vide
Le Lait
