Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives by Anna Fudali, Iwona Chełmecka, Anna Marietta Salejda, Grażyna Krasnowska

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Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham by Anna Marietta Salejda, Grażyna Krasnowska, Małgorzata Korzeniowska, Monika Mazur, Anna Zwyrzykowska-Wodzińska

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Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage by Monika Skowyra, Urszula Janiewicz, Anna Marietta Salejda, Grażyna Krasnowska, María Pilar Almajano

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Description of the Guelder Rose Fruit in Terms of Chemical Composition, Antioxidant Capacity and Phenolic Compounds by Monika Mazur, Jakub Szperlik, Anna Marietta Salejda, Grażyna Krasnowska, Joanna Kolniak-Ostek, Przemysław Bąbelewski

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The Influence of <i>Viburnum opulus</i> Fruits Addition on Some Quality Properties of Homogenized Meat Products by Monika Mazur, Anna Marietta Salejda, Kinga Maria Pilarska, Grażyna Krasnowska, Agnieszka Nawirska-Olszańska, Joanna Kolniak-Ostek, Przemysław Bąbelewski

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Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds by Anna Marietta Salejda, Katarzyna Olender, Magdalena Zielińska-Dawidziak, Monika Mazur, Jakub Szperlik, Joanna Miedzianka, Ireneusz Zawiślak, Joanna Kolniak-Ostek, Aleksandra Szmaja

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