Mirosław Słowiński

Najstarsza kuchnia świata

Mirosław Słowiński, 1999 .

The effect of communition degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products

Mirosław Słowiński, L Adamczak, Andrzej Pisula, 2006 .

Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat.

Mirosław Słowiński, Marta Chmiel, M. Chmiel, 2011, Meat science.