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Publications by Dorota Pietrzak

Replacing Pork-Beef Raw Material in Homogenized Sausages With Mechanically Sectioned Poul Try Meat After High Pressure and Low Pressure Separation

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

Manufacturing Engineering

English

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Changes of Protein Profiles in Pork and Beef Meat Caused by High Hydrostatic Pressure Treatment

Acta Alimentaria

English

The Manufacture of Low Salt Pork Sausage Using High Pressure Processing

food preservation science

English

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates With Reduced Bacterial Diversity

Applied and Environmental Microbiology

Applied Microbiology

English

Price Volatility and Price Leadership in the EU Beef and Pork Meat Market

English

Composition, Collagen Content and Sensory Quality of Sausages Elaborated With Mechanically Separated Meat Poultry and Collagen Fiber

Brazilian Journal of Food Research

English

High Blood Pressure and Low Birth Weight

Journal of the American Osteopathic Association, The

Alternative Medicine

English

Effects of High Hydrostatic Pressure on Campylobacter Jejuni in Poultry Meat

Polish Journal of Veterinary Sciences

English

Effect of the Addition of Pullulan on the Quality of Low-Fat Homogenized Scalded Sausages

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Correlations Regarding Microbial Contamination Level and Oxidative Spoilage in Frozen Beef, Pork, Poultry and Fish Meat

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine

English