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	1.	The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats. [electronic resource] by Waszkowiak, Katarzyna Szymandera-Buszka, Krystyna Producer: 20121002 In: Meat science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats. [electronic resource] by Hęś, Marzanna Waszkowiak, Katarzyna Szymandera-Buszka, Krystyna Producer: 20121005 In: Meat science vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of ethanolic flax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products. [electronic resource] by Waszkowiak, Katarzyna Szymandera-Buszka, Krystyna Hęś, Marzanna Producer: 20150123 In: Acta scientiarum polonorum. Technologia alimentaria vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants. [electronic resource] by Szymandera-Buszka, Krystyna Hęś, Marzanna Waszkowiak, Katarzyna Jędrusek-Golińska, Anna Producer: 20170214 In: Acta scientiarum polonorum. Technologia alimentaria vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products. [electronic resource] by Szymandera-Buszka, Krystyna Waszkowiak, Katarzyna Jędrusek-Golińska, Anna Hęś, Marzanna Publication details: Foods (Basel, Switzerland) Feb 2020 In: Foods (Basel, Switzerland) vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances. [electronic resource] by Komolka, Patrycja Górecka, Danuta Szymandera-Buszka, Krystyna Jędrusek-Golińska, Anna Dziedzic, Krzysztof Waszkowiak, Katarzyna Producer: 20170130 In: Acta scientiarum polonorum. Technologia alimentaria vol. 15 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts. [electronic resource] by Piechocka, Justyna Szymandera-Buszka, Krystyna Kobus-Cisowska, Joanna Gramza-Michałowska, Anna Jędrusek-Golińska, Anna Publication details: Antioxidants (Basel, Switzerland) Nov 2019 In: Antioxidants (Basel, Switzerland) vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy. [electronic resource] by Jędrusek-Golińska, Anna Piasecka-Kwiatkowska, Dorota Zielińska, Paulina Zielińska-Dawidziak, Magdalena Szymandera-Buszka, Krystyna Hęś, Marzanna Publication details: Foods (Basel, Switzerland) Dec 2019 In: Foods (Basel, Switzerland) vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)