Anna Okoń

12PUBLICATIONS
16CO-AUTHORS
Animal welfareFermentationHorticultural crop improvement (incl. selection and breeding)Food packaging, preservation and processingFood engineering
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Publications (12)

|Jun 12, 2026
Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages.

|Jun 13, 2025
Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork.

Marcelina Karbowiak, Anna Okoń, Beata Łaszkiewicz

|Apr 15, 2025
Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage.

Piotr Szymański, Anna Okoń, Dorota Zielińska

|Nov 27, 2024
Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.

Anna Łepecka, Piotr Szymański, Anna Okoń

|Feb 10, 2024
The Role of Autochthonous <i>Levilactobacillus brevis</i> B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses-Industrial Model Study.

Barbara Sionek, Anna Okoń, Anna Łepecka

|Nov 14, 2023
The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.

Anna Łepecka, Piotr Szymański, Anna Okoń

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Frequent Collaborators

11 joint publications

Piotr Szymański

10 joint publications

Dorota Zielińska

8 joint publications

Anna Łepecka

4 joint publications

Barbara Sionek