Patrycja Skwarek-Jóźwiak
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Publications (4)
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|Feb 13, 2025
Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture.Małgorzata Karwowska, Patrycja Skwarek, Elżbieta Solska
|Jan 08, 2025
Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds-The Effect of Tomato Pomace Addition.Patrycja Skwarek, Jose M Lorenzo, Laura Purriños
|Nov 24, 2022
Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace.Patrycja Skwarek, Małgorzata Karwowska
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