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List of works by Jerzy Stangierski

An evaluation of the mechanical and sensory characteristics of selected foodstuffs for senior citizens

scientific article published on 01 July 2019

Applicability of bacterial growth models in spreadable processed cheese.

scientific article published on July 2015

Classification of Dried Strawberry by the Analysis of the Acoustic Sound with Artificial Neural Networks

scientific article published on 16 January 2020

DSC and electrophoretic studies on protein denaturation of Anodonta woodiana (Lea, 1834)

Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages

scientific article published on 14 January 2020

Effect of selected commercial substances with cryoprotective activity on the quality of mechanically recovered, washed and frozen stored poultry meat.

scientific article

Impact of environmental water activity on E. faecium thermoresistance and possibility of regeneration of heat-damaged cells in pasteurised canned meat

Kinetic models of quality parameters of spreadable processed Gouda cheese during storage

scientific article published on 15 May 2018

Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat

Optimization of conditions for myofibril preparation from mechanically recovered chicken meat

scientific article published on 01 October 2000

Physical and chemical characteristics and acceptability of home style beef jerky

scientific article published on 12 January 2007

Selected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food

scientific article

The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties

scientific article published in 2022

The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

The influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

scientific article published on 12 August 2020

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