Effect of meat marinating in kefir, yoghurt and buttermilk on the texture and color of pork steaks cooked sous-vide von Latoch, Agnieszka

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Legume flour as a natural colouring component in pasta production von Teterycz, Dorota, Sobota, Aldona, Zarzycki, Piotr, Latoch, Agnieszka

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Edible Offal as a Valuable Source of Nutrients in the Diet-A Review von Latoch, Agnieszka, Stasiak, Dariusz Mirosław, Siczek, Patryk

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Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review von Latoch, Agnieszka, Głuchowski, Artur, Czarniecka-Skubina, Ewa

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Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review von Latoch, Agnieszka, Czarniecka-Skubina, Ewa, Moczkowska-Wyrwisz, Małgorzata

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Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB von Libera, Justyna, Latoch, Agnieszka, Wójciak, Karolina Maria

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Selected nutrients determining the quality of different cuts of organic and conventional pork von Wójciak, Karolina M., Halagarda, Michał, Sascha Rohn, Kęska, Paulina, Latoch, Agnieszka, Stadnik, Joanna

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The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado von Krawęcka, Ada, Libera, Justyna, Latoch, Agnieszka

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Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland von Czarniecka-Skubina, Ewa, Stasiak, Dariusz M, Latoch, Agnieszka, Owczarek, Tomasz, Hamulka, Jadwiga

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Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing von Latoch, Agnieszka, Stasiak, Dariusz M, Junkuszew, Andrzej

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Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle von Latoch, Agnieszka, Moczkowska-Wyrwisz, Małgorzata, Sałek, Piotr, Czarniecka-Skubina, Ewa

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Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked von Latoch, Agnieszka, Libera, Justyna

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Effect of Water Extract of Urtica dioica L. on Lipid Oxidation and Color of Cooked Pork Sausage: PROPERTIES OF THE SAUSAGE WITH NETTLE von Latoch, Agnieszka, Stasiak, Dariusz M.

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Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide [pdf] von Latoch, Agnieszka, Libera, Justyna, Stasiak, Dariusz Mirosław

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Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide von Latoch, Agnieszka, Libera, Justyna, Stasiak, Dariusz Mirosław

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Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds von Latoch, Agnieszka, Stasiak, Dariusz Mirosław, Libera, Justyna, Junkuszew, Andrzej

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Effect of M entha piperita on Oxidative Stability and Sensory Characteristics of Cooked Pork Sausage: Properties of the Sausage with Mint von Latoch, Agnieszka, Stasiak, Dariusz M.

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Technological properties and selected safety aspects of different cuts of organic and conventional pork von Latoch, Agnieszka, Wójciak, Karolina M., Popek, Stanisław, Rohn, Sascha, Halagarda, Michał

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Effect of Water Extract of Urtica dioica L. on Lipid Oxidation and Color of Cooked Pork Sausage von Latoch, Agnieszka, Stasiak, Dariusz M.

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Level of knowledge of the meat products as the main source of sodium in the diet among the students of Lublin von Latoch, Agnieszka

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