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Małgorzata Sobczak

Małgorzata Sobczak

West Pomeranian University of Technology - Szczecin / Poland
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AD Scientific Index ID: 4344664
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
person_outline Małgorzata Sobczak's MOST POPULAR ARTICLES
1-) Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles Meat Science 63 (2), 225-233, 2003
2-) Effects of carcass weight and muscle on texture, structure and myofibre characteristics of wild boar meat Meat science 71 (2), 244-248, 2005
3-) Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle Meat Science 92 (4), 675-680, 2012
4-) Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks Poultry science 99 (2), 1232-1240, 2020
5-) Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA Food and Chemical Toxicology 139, 111261, 2020