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Publications by Anna M. Salejda

Applying Egg Protein Hydrolysates to Production of Model Processed Meat Products

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

English

Sugar Composition of Apple Cultivars and Its Relationship to Sensory Evaluation

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

English

Related publications

Production of Protein Hydrolysates From Fish Skin for Dairy Products

English

Capillary Electrophoresis to Approach Sorbate Usage in Processed Meat Products in Brazil

Journal of Food Science and Technology

English

In Vitro Determination of the Allergenic Potential of Egg White in Processed Meat

Journal of Allergy

English

Application of Microbial Proteases to Obtain Egg Yolk Protein Hydrolysates With Antioxidant and Antimicrobial Activity

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

English

Salt Intake From Processed Meat Products: Benefits, Risks and Evolving Practices

Comprehensive Reviews in Food Science and Food Safety

English

Heterocyclic Aromatic Amines as Chemical Hazard in Thermally Processed Meat Products

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

English

Optimization of Biotechnology of Production of Whole-Bowl Meat Products

The Agrarian Scientific Journal

English

The Production of the Heavy Pig for High Quality Processed Products

Italian Journal of Animal Science

English

Intakes of Red Meat, Processed Meat, and Meat Mutagens Increase Lung Cancer Risk

Cancer Research

Cancer Research

English