Małgorzata Moczkowska-Wyrwisz
5PUBLICATIONS
14CO-AUTHORS
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Publications (5)
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|Dec 30, 2025
Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.Ewa Czarniecka-Skubina, Marlena Pielak, Katarzyna Neffe-Skocińska
|Sep 09, 2023
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.Agnieszka Latoch, Małgorzata Moczkowska-Wyrwisz, Piotr Sałek
|Sep 23, 2022
Application of New Sources of Bioactive Substances (Perilla frutescens L. and Tagetes erecta L.) in the Chosen Cookies Production.Małgorzata Moczkowska-Wyrwisz, Dominika Jastrzębska, Jarosław Wyrwisz
|Nov 17, 2019
The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage.Olaf K Horbańczuk, Małgorzata Moczkowska, Joanna Marchewka
|Feb 23, 2019
Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time.Jarosław Wyrwisz, Małgorzata Moczkowska, Marcin Andrzej Kurek
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Frequent Collaborators
2 joint publications
Atanas G Atanasov
2 joint publications
Ewa Czarniecka-Skubina
1 joint publications
Agnieszka Wierzbicka
1 joint publications
Agnieszka Latoch
1 joint publications
Piotr Sałek
1 joint publications
Marlena Pielak
1 joint publications
Katarzyna Neffe-Skocińska
1 joint publications
Katarzyna Kajak-Siemaszko
1 joint publications
Sabina Karp-Paździerska
1 joint publications
Artur Głuchowski
