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Page 1
The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.
Foods. 2023 Oct 30;12(21):3975. doi: 10.3390/foods12213975.
Foods. 2023.
PMID: 37959092
Free PMC article.
The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products.
Szymański P, Łaszkiewicz B, Kern-Jędrychowska A, Siekierko U, Kołożyn-Krajewska D.
Szymański P, et al. Among authors: laszkiewicz b.
Meat Sci. 2023 Feb;196:109031. doi: 10.1016/j.meatsci.2022.109031. Epub 2022 Nov 4.
Meat Sci. 2023.
PMID: 36399845
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The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite.
Łaszkiewicz B, Szymański P, Kołożyn-Krajewska D.
Łaszkiewicz B, et al.
Poult Sci. 2021 Jan;100(1):263-272. doi: 10.1016/j.psj.2020.09.066. Epub 2020 Oct 8.
Poult Sci. 2021.
PMID: 33357690
Free PMC article.
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