Patrycja Gazda

Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat

D. Kołożyn-Krajewska, J. Stadnik, P. Kęska, 2022, Applied Sciences.

Advanced Technologies in Food Processing—Development Perspective

P. Glibowski, Patrycja Gazda, 2024, Applied Sciences.