The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork LionMOLECULESIF4.62023-08-175OAAI
The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat productsSCIENTIFIC REPORTSIF3.92022-09-150OAAI
The influence of the substitution of fat with modified starch on the quality of pork liver patesLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62021-01-0126PREAI
Mass spectrometry detection of protein allergenic additives in emulsion-type pork sausagesFOOD CONTROLIF6.32019-10-0122PREAI
Water properties in pates enriched with potato juiceEUROPEAN FOOD RESEARCH AND TECHNOLOGYIF3.22017-08-1430OAAI
Finely comminuted frankfurters fortified with potato juice - Quality and structureJOURNAL OF FOOD ENGINEERINGIF5.82015-12-0121PREAI
A comparative quality appraisal of finely comminuted batters produced using three types of knivesMEAT SCIENCEIF6.12014-01-0110PRE
个人简介
教育背景
工作经历
荣誉奖项
未登录.png){kind=icon}
未登录个人简介教育背景工作经历荣誉奖项
研究方向