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Publications by Karolina Maria Wójciak
Fatty Acid Profile, Color and Lipid Oxidation of Organic Fermented Sausage During Chilling Storage as Influenced by Acid Whey and Probiotic Strains Addition
Scientia Agricola
Animal Science
Zoology
Agronomy
Crop Science
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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
Industrial
Food Science
Manufacturing Engineering
Characterization of Fermented Okara Powder and Its Effect on Lipid Oxidation of Emulsion-Type Pork Sausage During Cold Storage
Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
Fatty Acid Profile and Total Lipid Content of Chionoecetes Opilio Shells
The Open Food Science Journal
Lipids in Leaves: Fatty Acid -Oxidation Affects Lipid Homeostasis
Plant Cell
Plant Science
Cell Biology
Fatty Acid Composition of Heterorhabditis Sp. During Storage
Comparative Biochemistry and Physiology - B Biochemistry and Molecular Biology
Molecular Biology
Biochemistry
Animal Science
Aquatic Science
Zoology
Physiology
Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage
Bulletin of the Veterinary Institute in Pulawy
The Influence of Using Fish Fermented by Lactic Acid Bacteria as Feed Substitution on Serum Lipid Profile of Broilers
Journal of the Indonesian Tropical Animal Agriculture
Animal Science
Zoology
Veterinary
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