Agnieszka Kaliniak-Dziura

Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

E. Poleszak, P. Skałecki, Agnieszka Kaliniak-Dziura, 2020, Applied Sciences.

Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal.

Marek Kowalczyk, T. Grenda, P. Skałecki, 2022, Food chemistry.

Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver

K. Tajchman, Małgorzata Stryjecka, P. Skałecki, 2022, Molecules.

Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (Carassius gibelio)

P. Skałecki, Agnieszka Kaliniak-Dziura, P. Domaradzki, 2020, Animals : an open access journal from MDPI.

Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves.

P. Stanek, Marek Kowalczyk, E. Kowalczuk-Vasilev, 2022, Meat science.

Meat quality – Genetic background and methods of its analysis

M. Kowalczyk, Agnieszka Kaliniak-Dziura, P. Domaradzki, 2022, Czech Journal of Food Sciences.

Mineral and trace element composition of the roe and muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) with respect to nutrient requirements: Elements in rainbow trout products.

E. Poleszak, P. Skałecki, Agnieszka Kaliniak-Dziura, 2020, Journal of trace elements in medicine and biology : organ of the Society for Minerals and Trace Elements.

Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves.

T. Grenda, P. Skałecki, Agnieszka Kaliniak-Dziura, 2024, Meat science.

Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred

E. Poleszak, M. Kowalczyk, P. Skałecki, 2023, Animals : an open access journal from MDPI.