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Publications by Bartosz Kruszewski
Profile of Volatile Compounds in European Dry-Cured Hams as Indicator of Their Quality and Authenticity
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Related publications
Influence of Dietary Protein Content on the Chemico-Physical Profile of Dry-Cured Hams Produced by Pigs of Two Breeds
Scientific Reports
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Assessing Quality Parameters in Dry-Cured Ham Using Microwave Spectroscopy
Meat Science
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Short Communication: The Potential of Portable Near Infrared Spectroscopy for Assuring Quality and Authenticity in the Food Chain, Using Iberian Hams as an Example
Animal
Animal Science
Zoology
Aroma‐Relevant Volatile Compounds as Markers for the Sensory Quality of Argan Oil
European Journal of Lipid Science and Technology
Biotechnology
Chemistry
Industrial
Food Science
Manufacturing Engineering
Improving the Quality of Dry-Cured Sausages Using Pork From Rustic Breed
Agricultural and Food Science
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Impact of Triticale Malt Application on Physiochemical Composition and Profile of Volatile Compounds in Beer
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Quality Characteristics of Dry-Cured Ham Made fromTwo Different Three-Way Crossbred Pigs
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality
Sustainability
Development
Management
Monitoring
Environmental Science
Renewable Energy
Energy Engineering
Law
Sustainability
Planning
Policy
Power Technology
the Environment
Geography
Sense of Smell and Volatile Aroma Compounds and Their Role in the Evaluation of the Quality of Products of Animal Origin – A Review
Annals of Animal Science
Animal Science
Zoology
Food Animals
Small Animals
