Lista de obras - Agnieszka Wierzbicka - Dominio Público Uruguay

Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics.

artículo científico publicado en 2016

Analysis of the factors creating consumer attributes of roasted beef steaks

artículo científico publicado en 2014

Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

artículo científico publicado en 2017

Beef Tenderness Improvement by Dietary Vitamin D3 Supplementation in the Last Stage of Fattening of Cattle

artículo científico publicado en 2017

Bioactive Compounds in Functional Meat Products

artículo científico publicado en 2018

Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks

artículo científico publicado en 2016

Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days.

artículo científico publicado en 2016

Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

artículo científico publicado en 2016

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

scientific article published on 28 March 2018

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

artículo científico publicado en 2015

Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits.

artículo científico publicado en 2016

Effects of Packaging Methods on Shelf Life of Ratite Meats

artículo científico publicado en 2017

Evaluation of WBSF, Color, Cooking Loss of Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

artículo científico publicado en 2019

Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus

artículo científico publicado en 2016

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

artículo científico publicado en 2016

Mobile antibiotic resistance - the spread of genes determining the resistance of bacteria through food products

artículo científico publicado en 2016

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

article

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

scientific article published on 31 December 2016

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.

artículo científico publicado en 2016

The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat

article

The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions.

artículo científico publicado en 2016

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.

artículo científico publicado en 2017

The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage

artículo científico publicado en 2017

Variation of meat quality parameters due to conformation and fat class in limousin bulls slaughtered at 25 to 27 months of age.

artículo científico publicado en 2013

Lista de obras de Agnieszka Wierzbicka

Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics.

Analysis of the factors creating consumer attributes of roasted beef steaks

Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

Beef Tenderness Improvement by Dietary Vitamin D3 Supplementation in the Last Stage of Fattening of Cattle

Bioactive Compounds in Functional Meat Products

Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks

Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days.

Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits.

Effects of Packaging Methods on Shelf Life of Ratite Meats

Evaluation of WBSF, Color, Cooking Loss of Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

Mobile antibiotic resistance - the spread of genes determining the resistance of bacteria through food products

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.

The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat

The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions.

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.

The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage

Variation of meat quality parameters due to conformation and fat class in limousin bulls slaughtered at 25 to 27 months of age.

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components