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Acta Scientiarum Polonorum. Technologia Alimentaria|October 2, 2019
An evaluation of the mechanical and sensory characteristics of selected foodstuffs for senior citizensJerzy Stangierski, Agata KaweckaActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
Applicability of bacterial growth models in spreadable processed cheeseDorota Weiss, Anna Kaczmarek, Jerzy StangierskiMolecules (Basel, Switzerland)|July 24, 2021
An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil AdditivesKrzysztof Kawecki, Jerzy Stangierski, Piotr KoniecznyMolecules (Basel, Switzerland)|July 14, 2023
An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in PolandJerzy Stangierski, Ryszard Rezler, Krzysztof KaweckiSensors (Basel, Switzerland)|April 30, 2021
The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory PropertiesKrzysztof Kawecki, Jerzy Stangierski, Renata Cegielska-RadziejewskaJournal of the Science of Food and Agriculture|December 27, 2019
Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausagesJerzy Stangierski, Ryszard Rezler, Krzysztof Kawecki, et al.Food Science and Biotechnology|October 16, 2018
Kinetic models of quality parameters of spreadable processed Gouda cheese during storageDorota Weiss, Jerzy Stangierski, Hanna Maria Baranowska, et al.Molecules (Basel, Switzerland)|August 26, 2022
The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding PropertiesJerzy Stangierski, Hanna Maria Baranowska, Ryszard Rezler, et al.Journal of the Science of Food and Agriculture|August 14, 2020
Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage battersKrzysztof Kawecki, Ryszard Rezler, Hanna M Baranowska, et al.Sensors (Basel, Switzerland)|January 23, 2020
Classification of Dried Strawberry by the Analysis of the Acoustic Sound with Artificial Neural NetworksKrzysztof Przybył, Adamina Duda, Krzysztof Koszela, et al.Pageof 2