Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings by Krzysztof Dasiewicz, Marta Chmiel, Mirosław Słowiński

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Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material by Marta Ciecierska, Krzysztof Dasiewicz, Rafał Wołosiak

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The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products by Mirosław Słowiński, Joanna Miazek, Krzysztof Dasiewicz, Marta Chmiel

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Performance and Meat Quality of Intrauterine Growth Restricted Pigs by Piotr Matyba, Tomasz Florowski, Krzysztof Dasiewicz, Karolina Ferenc, Jarosław Olszewski, Michał Trela, Gilbert Galemba, Mirosław Słowiński, Maria Sady, Dominika Domańska, Zdzisław Gajewski, Romuald Zabielski

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