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Tomasz Grenda

Showing results (21-30 of 24) with videos related to

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Food Chemistry|August 25, 2022
Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting vealMarek Kowalczyk, Piotr Domaradzki, Małgorzata Materska, et al.
Meat Science|June 16, 2022
Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calvesAgnieszka Kaliniak-Dziura, Piotr Domaradzki, Marek Kowalczyk, et al.
Meat Science|June 10, 2026
Effect of frozen storage period and temperature on the physicochemical and microbiological quality of vealMarek Kowalczyk, Piotr Domaradzki, Piotr Stanek, et al.
Meat Science|July 11, 2024
Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calvesMarek Kowalczyk, Piotr Domaradzki, Monika Ziomek, et al.
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Showing results (21-30 of 24) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 24 results.
Food Chemistry|August 25, 2022
Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting vealMarek Kowalczyk, Piotr Domaradzki, Małgorzata Materska, et al.
Meat Science|June 16, 2022
Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calvesAgnieszka Kaliniak-Dziura, Piotr Domaradzki, Marek Kowalczyk, et al.
Meat Science|June 10, 2026
Effect of frozen storage period and temperature on the physicochemical and microbiological quality of vealMarek Kowalczyk, Piotr Domaradzki, Piotr Stanek, et al.
Meat Science|July 11, 2024
Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calvesMarek Kowalczyk, Piotr Domaradzki, Monika Ziomek, et al.
Pageof 3