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Publications by Anna Chlebowska-Śmigiel
Effect of the Addition of Pullulan on the Quality of Low-Fat Homogenized Scalded Sausages
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Related publications
Influence of Chitosan Addition on Quality Properties of Vacuum-Packaged Pork Sausages
Food Science and Technology
Biotechnology
Food Science
The Effect of Modification of Salt Composition on the Quality of Sausages Storage in Modified Atmosphere
Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica
Effect of Fat Volume Fraction, Sodium Caseinate, and Starch on the Optimization of the Sensory Properties of Frankfurter Sausages
Food Science and Nutrition
Food Science
Effect of Tocopherol Extract,Staphylococcus carnosusCulture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
The Effect of the Addition of Polypropylene Fibres on Improvement on Concrete Quality
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
The Effect of Low-Dose Methotrexate on Autologous Fat Graft Survival
Turkish Journal of Medical Sciences
Medicine
The Effect of Hemp Seed and Linseed Addition on the Quality of Liver Pâtés
Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
The Effect of a Low-Fat Maternal Diet on Neonatal Rats
British Journal of Nutrition
Medicine
Nutrition
Dietetics
The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages
Czech Journal of Food Sciences
Food Science
