Beata Łaszkiewicz

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

D. Kołożyn-Krajewska, P. Szymański, Urszula Siekierko, 2021, Applied Sciences.

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

D. Kołożyn-Krajewska, D. Zielińska, P. Szymański, 2021, Applied Sciences.

The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products.

D. Kołożyn-Krajewska, P. Szymański, Urszula Siekierko, 2022, Meat science.

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

D. Kołożyn-Krajewska, P. Szymański, Beata Łaszkiewicz, 2020, Poultry science.

Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

D. Kołożyn-Krajewska, P. Szymański, Urszula Siekierko, 2020, Journal of Food Quality.