A. Mituniewicz-Małek

发表

Evaluation of selected physico-chemical properties of tvarog produced from extended shelf.

K. Dmytrów, I. Dmytrów, A. Mituniewicz-Małek, 2009 .

Probiotic fermented beverages based on acid whey.

K. Skryplonek, I. Dmytrów, A. Mituniewicz-Małek, 2019, Journal of dairy science.

Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland

R. Pilarczyk, B. Pilarczyk, I. Dmytrów, 2009 .

Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages

E. Kowalczyk, P. Kwiatkowski, Łukasz Łopusiewicz, 2022, Applied Sciences.

The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage

I. Dmytrów, A. Mituniewicz-Małek, Katarzyna Szkolnicka, 2021, Foods.

The use of buttermilk as a raw material for cheese production

K. Skryplonek, I. Dmytrów, A. Mituniewicz-Małek, 2019, International Journal of Dairy Technology.

Probiotic monocultures in fermented goat milk beverages – sensory quality of final product

D. Zielińska, M. Ziarno, A. Mituniewicz-Małek, 2019, International Journal of Dairy Technology.

Technological usefulness of kefir cultures of the Canadian Rosell Institute Inc. manufacture for kefir production from goat’s milk

M. Jasińska, A. Mituniewicz-Małek, 2007 .

Short communication: Effect of the addition of Bifidobacterium monocultures on the physical, chemical, and sensory characteristics of fermented goat milk.

J. Balejko, M. Ziarno, I. Dmytrów, 2017, Journal of dairy science.

Short communication: incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria.

M. Ziarno, I. Dmytrów, A. Mituniewicz-Małek, 2014, Journal of dairy science.

Traditional yoghurt culture vs. selected quality properties of fermented beverages produced from goat‘s milk

J. Balejko, M. Jasińska, I. Dmytrów, 2011 .

Properties of drinking yogurt obtained from cow’s and goat’s organic milk fermented by traditional yogurt cultures

A. Witczak, M. Ziarno, I. Dmytrów, 2017 .

The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt

A. Witczak, A. Mituniewicz-Małek, 2019, Mljekarstvo.

Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers.

M. Henriques, D. Gomes, C. Pereira, 2019, Journal of dairy science.

Assessment of daily intake of organochlorine pesticides from milk in different regions of Poland

A. Witczak, I. Dmytrów, A. Mituniewicz-Małek, 2013, Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes.

Buttermilk ice cream—New method for buttermilk utilization

I. Dmytrów, A. Mituniewicz-Małek, Katarzyna Szkolnicka, 2020, Food science & nutrition.

The comparison of probiotic monocultures influence on organochlorine pesticides changes in fermented beverages from cow and goat milk during cold storage

A. Mituniewicz-Małek, Agata Agata Witczak, 2019, Mljekarstvo.

Impact of polylactic acid packaging on the organoleptic and physicochemical properties of tvarog during storage

S. Lisiecki, G. Szczepanik, I. Dmytrów, 2011 .

Cow feeding system versus milk utility for yoghurt manufacture.

M. Jasińska, I. Dmytrów, A. Mituniewicz-Małek, 2010 .

Quality of kefir produced using ActiveFlora probiotic.

M. Jasińska, I. Dmytrów, A. Mituniewicz-Małek, 2009 .