Katarzyna Kajak-Siemaszko
5PUBLICATIONS
20CO-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
|Feb 10, 2024
The Role of Autochthonous Levilactobacillus brevis 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
|Apr 28, 2023
The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.Anna Łepecka, Piotr Szymański, Anna Okoń
|Feb 15, 2022
The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.Anna Łepecka, Anna Okoń, Piotr Szymański
|Aug 07, 2021
Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat.Wiesław Przybylski, Danuta Jaworska, Katarzyna Kajak-Siemaszko
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Frequent Collaborators
4 joint publications
Dorota Zielińska
3 joint publications
Anna Łepecka
3 joint publications
Anna Okoń
3 joint publications
Piotr Szymański
3 joint publications
Barbara Sionek
3 joint publications
Monika Trząskowska
2 joint publications
Danuta Jaworska
2 joint publications
Marcelina Karbowiak
1 joint publications
Wiesław Przybylski
1 joint publications
Piotr Sałek
