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Publications by Karolina M. Wójciak

Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Clinical Biochemistry

Molecular Biology

English

Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage

Bulletin of the Veterinary Institute in Pulawy

English

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

Manufacturing Engineering

English

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