about
Risk of food losses and potential of food recovery for social purposes.The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality.Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese.Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: ReviewPotential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat productsConsumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After ExpirationSegmentation of Polish Households Taking into Account Food WasteDo Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?
P50
Q39879125-8188FEC8-BC45-4F94-89F3-67FB9FD498B8Q40190727-B1C07F2F-91FE-4C4E-9C97-603E5978D75EQ42215368-AD3C2329-C0A3-4C64-82E3-95BE65DB51B1Q46458327-D0FC63B0-8E12-4777-B85D-6F99576EDA12Q58589029-151B669C-CDC2-4C2A-8778-27147F6E5EFDQ88509796-D9CCC964-9596-47D1-811B-25BD3E5F4FA4Q90074796-5D1B18E8-BD59-455F-B9FC-3B734E350656Q90694964-CF1D5D77-5583-4CEC-A73B-530AF5591974Q91547511-B92384BF-CE85-447A-B0C8-DDBA6D735C47
P50
description
investigador
@es
researcher
@en
name
Danuta Kołożyn-Krajewska
@en
type
label
Danuta Kołożyn-Krajewska
@en
prefLabel
Danuta Kołożyn-Krajewska
@en
P31
P496
0000-0001-9876-5287