Agnieszka Latoch

Agnieszka Latoch

University of Life Sciences in Lublin - Lublin / Poland
Others
AD Scientific Index ID: 5913766
Uniwersytet Przyrodniczy w Lublinie
person_outline Agnieszka Latoch's MOST POPULAR ARTICLES
1-) Legume flour as a natural colouring component in pasta productionD Teterycz, A Sobota, P Zarzycki, A LatochJournal of food science and technology 57, 301-309, 2020692020
2-) Utilization of grape seed extract as a natural antioxidant in the technology of meat products inoculated with a probiotic strain of LABJ Libera, A Latoch, KM WójciakFoods 9 (1), 103, 2020432020
3-) Effect of meat marinating in kefir, yoghurt and buttermilk on the texture and color of pork steaks cooked sous-videA LatochAnnals of Agricultural Sciences 65 (2), 129-136, 2020392020
4-) Effect of ultrasound processing of meat before freezing on its texture after thawingZ Dolatowski, DM Stasiak, A LatochElectronic Journal of Polish Agricultural Universities. Series Agricultural …, 2000352000
5-) The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pateA Latoch, P Glibowski, J LiberaActa Scientiarum Polonorum Technologia Alimentaria 15 (3), 311-320, 2016312016