|
|
|
|
|
Agnieszka Wiszniewska-Laszczych, Joanna Szteyn, Marta Soltysiuk, Jaroslaw Kowalik and Monika Modzelewska-Kapitula
The prevalence of staphylococci in the environment of humans, including food, may lead to the production of toxins and food poisoning in consumers. Additionally, staphylococci constitute a reservoir of genes determining antibiotic resistance. The study a...
ver más
|
|
|
|
|
|
|
|
|
|
|
Monika Modzelewska-Kapitula, Andrzej Lemanski, Weronika Zdunczyk and Anna Zadernowska
The aim of this study was to investigate the possibility of Listeria monocytogenes growth in cooked sausages produced in the same meat processing plant without or with a direct nitrite addition (alternatively cured, AC, and nitrite cured, control). The A...
ver más
|
|
|
|
|
|
|
|
|
|
|
Katarzyna Tkacz, Monika Modzelewska-Kapitula, Adam Wiek and Zenon Nogalski
The results of this study may have practical applications because an increase in the values of color parameters during beef ageing and the color of beef after blooming will be perceived by consumers as more attractive.
|
|
|
|
|
|