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2016 1
2018 2
2019 1
2021 0
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Page 1
Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage.
Petrášová M, Král M, Pospiech M, Halamová P, Tremlová B, Walczycka M. Petrášová M, et al. Among authors: walczycka m. J Sci Food Agric. 2019 Mar 15;99(4):1888-1897. doi: 10.1002/jsfa.9384. Epub 2018 Nov 2. J Sci Food Agric. 2019. PMID: 30264466
The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses.
Bonczar G, Filipczak-Fiutak M, Pluta-Kubica A, Duda I, Walczycka M, Staruch L. Bonczar G, et al. Among authors: walczycka m. Chem Zvesti. 2018;72(10):2599-2606. doi: 10.1007/s11696-018-0490-y. Epub 2018 May 2. Chem Zvesti. 2018. PMID: 30147226 Free PMC article.
The changes of proteins fractions shares in milk and fermented milk drinks.
Bonczar G, Walczycka M, Duda I. Bonczar G, et al. Among authors: walczycka m. Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):379-389. doi: 10.17306/J.AFS.2016.4.36. Acta Sci Pol Technol Aliment. 2016. PMID: 28071015