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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Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products by Mirosław Słowiński, Joanna Miazek, Marta Chmiel

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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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Quality and oxidative stability of model meat batters as affected by interesterified fat by Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ewa Ostrowska-Ligęza, Agata Górska, Marta Chmiel, Mirosław Słowiński, Joanna Piekarska

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The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters by Magdalena Wirkowska-Wojdyła, Marta Chmiel, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś, Mirosław Słowiński, Agnieszka Czerniszewska

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Effect of PEF Treatment on Chosen Properties of Raw and Hot Air- and Freeze-Dried Poultry Meat by Malgorzata Nowacka, Iwona Szymanska, Katarzyna Rybak, Magdalena Karwacka, Aleksandra Matys, Artur Wiktor, Miroslaw Slowinski, Dorota Witrowa-Rajchert

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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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