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Slawomir Szczepaniak
Slawomir Szczepaniak
Katholieke Universiteit Leuven
Food science
Chemistry
Aroma
Caprylic acid
Preservative
2
Papers
64
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Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives
2011
Innovative Food Science and Emerging Technologies
Anne Vercammen
Kristof Vanoirbeek
Ine Lurquin
Liselot Steen
Olivier Goemaere
Slawomir Szczepaniak
Hubert Paelinck
Marc Hendrickx
Chris W. Michiels
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Citations (54)
Effect of tumbling time and cooking temperature on quality attributes of cooked ham
2011
International Journal of Food Science and Technology
Chunbao Li
Slawomir Szczepaniak
Liselot Steen
Olivier Goemaere
Sandra Impens
Hubert Paelinck
Guanghong Zhou
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Citations (10)
1