A. Spychaj

A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR

E. Fornal, M. Montowska, K. Goderska, 2021, International journal of food science.

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence

R. Słomski, M. Szalata, E. Pospiech, 2016 .

Detection of allergenic additives in processed meat products.

M. Montowska, E. Pospiech, E. Iwańska, 2018, Journal of the science of food and agriculture.

The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions

M. Montowska, B. Mikołajczak, A. Spychaj, 2021, Molecules.

IDENTIFICATION OF POULTRY MEAT FROM PORK AND BEEF ON THE BASIS OF THE TITIN PEVK REGION USING PCR

P. Mozdziak, E. Pospiech, A. Spychaj, 2009 .

Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry

Magdalena Montowska, M. Montowska, Anita Spychaj, 2018, Journal of Food Science and Technology.

An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen.

R. Żywica, M. Montowska, E. Pospiech, 2019, Meat science.

PCR methods in meat species identification as a tool for the verification of regional and traditional meat products

P. Mozdziak, E. Pospiech, A. Spychaj, 2009 .