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Citation: T. Szmanko et al., CHANGES IN HISTOLOGICAL STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF RAW, CURED, SMOKED PORK LOINS RESULTING FROM FREEZING NEAR CRYOSCOPIC TEMPERATURE, Die Nahrung, 39(5-6), 1995, pp. 432-451

Authors: BODKOWSKI R PATKOWSKASOKOLA B SZMANKO T JAROSZ L

Citation: R. Bodkowski et al., ATTEMPT TO IMPROVE THE LAMB MEAT QUALITY TROUGH THE APPLICATION SUPPLEMENT PROTECTED ROUGH-GRIND PUMPKIN SEED, Die Fleischwirtschaft, 75(5), 1995, pp. 722

Authors: SZMANKO T

Citation: T. Szmanko, DEVELOPMENT OF BACTERIAL-FLORA IN VACUUM-PACKED, FROZEN-STORED COOKEDHAMS, Die Fleischwirtschaft, 72(3), 1992, pp. 336-338