Elżbieta Solska

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.

K. Wójciak, Elżbieta Solska, 2016, Acta scientiarum polonorum. Technologia alimentaria.

The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.

K. Wójciak, Elżbieta Solska, Z. Dolatowski, 2018, Journal of the science of food and agriculture.

The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef.

K. Wójciak, D. Stasiak, Karolina Ferysiuk, 2019, Meat science.

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

J. Lorenzo, M. Karwowska, D. Stasiak, 2021, Applied Sciences.

Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.

K. Wójciak, Elżbieta Solska, Z. Dolatowski, 2015, Acta scientiarum polonorum. Technologia alimentaria.

Effect of acid whey as starter culture on selected physicochemical properties of fermented pork sausage

K. Wójciak, Karolina Ferysiuk, Elżbieta Solska, 2018 .