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Krzysztof Lendzion
Krzysztof Lendzion
Warsaw University of Life Sciences
Biochemistry
Medicinal chemistry
Chemistry
Sensory system
Vacuum packing
2
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2
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0
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Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach
2021
Edyta Juszczuk-Kubiak
Agnieszka Dekowska
Barbara Sokołowska
Marzena Połaska
Krzysztof Lendzion
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The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages
2018
Food Science and Technology International
Andrzej Półtorak
M. Marcinkowska-Lesiak
Krzysztof Lendzion
Anna Onopiuk
Małgorzata Moczkowska
Iwona Wojtasik-Kalinowska
Agnieszka Wierzbicka
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