T. Bąk

发表

QUALITY OF PORK WITH A DIFFERENT INTRAMUSCULAR FAT (IMF) CONTENT

T. Daszkiewicz, T. Bąk, J. Denaburski, 2005 .

Effect of freezing methods on the bacterial contamination level of horsemeat during cold storage.

J. Uradziński, T. Bąk, J. Kondratowicz, 2000 .

Effect of different methods of freezing on some chemical and physico-chemical properties of normal and enriched horsemeat during 3-month cold storage

T. Bąk, J. Kondratowicz, 1998 .

Effect of different methods of freezing on weight losses and taste qualities of normal and enriched horsemeat during 6-month cold storage

T. Bąk, J. Kondratowicz, 1998 .

Food Intake and Feed Conversion Ratios in Abant Trout ( Salmo trutta abanticus T . , 1954 ) and Rainbow Trout ( Oncorhynchus mykiss W . , 1792 ) in Pond Culture * ‹ rfan

T. Bąk, Su Ürünleri Fakültesi, K. Yaka, 2002 .

The Effect of Various Storage Methods on Organoleptic Quality of Bee Pollen Loads

J. Wilde, T. Bąk, Maciej Siuda, 2012 .

Effect of cryogenic-ventilation freezing on the quality of pork during cold storage

T. Bąk, J. Denaburski, J. Kondratowicz, 2003 .