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Publications by Monika Trząskowska
Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage
Bulletin of the Veterinary Institute in Pulawy
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Oxidative Stability of Organic Dry-Fermented Sausage With Added Probiotic Strain Lb. Casei Łock 0900 and Acid Whey
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Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values
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Evaluation of the Physicochemical Properties of Fermented Sausages With Staphylococcus Xylosus and Lactobacillus Sakei
Pakistan Journal of Nutrition
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Stability of Fatty Acid Composition in Seal Blubber During Long-Term Storage
Marine Ecology - Progress Series
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Effect of Fermented Blueberry on the Oxidative Stability and Volatile Molecule Profiles of Emulsion-Type Sausage During Refrigerated Storage
Asian-Australasian Journal of Animal Sciences
Animal Science
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Fatty Acid Profile, Color and Lipid Oxidation of Organic Fermented Sausage During Chilling Storage as Influenced by Acid Whey and Probiotic Strains Addition
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Agronomy
Crop Science
Health and Safety Considerations of Fermented Sausages
Journal of Food Quality
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Influence of Reduced Sodium Chloride Content on the Fermentation and Quality of Dry Fermented Sausages
Tehnologija mesa
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