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Publications by Anna D. Kononiuk

Influence of Freeze-Dried Acid Whey Addition on Biogenic Amines Formation in a Beef and Deer Dry Fermented Sausages Without Added Nitrite

Asian-Australasian Journal of Animal Sciences
Animal ScienceZoologyFood Science
2020English

Related publications

Biogenic Amines Formation and Their Importance in Fermented Foods

BIO Web of Conferences
2020English

Oxidative Stability of Organic Dry-Fermented Sausage With Added Probiotic Strain Lb. Casei Łock 0900 and Acid Whey

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
IndustrialFood ScienceManufacturing Engineering
2014English

Influence of Reduced Sodium Chloride Content on the Fermentation and Quality of Dry Fermented Sausages

Tehnologija mesa
2013English

Lecithin Addition to Starter Pig Diets With and Without Added Fat and Whey

Kansas Agricultural Experiment Station Research Reports
1984English

Reduction in Biogenic Amines in Douchi Fermented by Probiotic Bacteria

PLoS ONE
Multidisciplinary
2020English

Biogenic Amines Analysis and Microbial Contribution in Traditional Fermented Food of Douchi

Scientific Reports
Multidisciplinary
2018English

Analysis of Biogenic Amines in Northern and Southern European Sausages and Role of Flora in Amine Production

Meat Science
Food Science
2002English

Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values

Food Chemistry
MedicineAnalytical ChemistryFood Science
2017English

Health and Safety Considerations of Fermented Sausages

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2017English

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