Krystian Małek

PELLETS DISINTEGRATION FOR THE DURING CATARACTING FOR DIFFERENT FILL-IN-DEGREE IN ROTATING DRUM

R. Ulbrich, Karolina Skoczkowska, Krystian Małek, 2016 .

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type.

A. Szterk, M. Kurek, M. Roszko, 2012, Meat science.

Application of the SPE reversed phase HPLC/MS technique to determine vitamin B12 bio-active forms in beef.

A. Szterk, M. Roszko, B. Waszkiewicz-Robak, 2012, Meat science.