نتائج البحث - "Beata Łaszkiewicz"

1

Academic Journal

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

المؤلفون: Anna Łepecka, Piotr Szymański, Anna Okoń, Beata Łaszkiewicz, Sylwia Onacik-Gür, Dorota Zielińska, Zbigniew J. Dolatowski

المصدر: Foods, Vol 12, Iss 21, p 3975 (2023)

مصطلحات موضوعية: game meat, wild boar, quality, acetic bacteria, Sus scrofa, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/21/3975; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/22b4f9aafe87429a84184018b1cfdbda

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2

Academic Journal

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

المؤلفون: Beata Łaszkiewicz, Piotr Szymański, Danuta Kołożyn-Krajewska

المصدر: Poultry Science, Vol 100, Iss 1, Pp 263-272 (2021)

مصطلحات موضوعية: mechanically separated poultry meat, curing, Lactobacillus, bioprotection, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0032579120307185; https://doaj.org/toc/0032-5791

URL الوصول: https://doaj.org/article/a7521cf9946548e69e4161ae5955e6de

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3

Academic Journal

Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

المؤلفون: Piotr Szymański, Beata Łaszkiewicz, Urszula Siekierko, Danuta Kołożyn-Krajewska

المصدر: Journal of Food Quality, Vol 2020 (2020)

مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557

URL الوصول: https://doaj.org/article/9ccfc65e2c6e413e8f1639d922597585

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4

Academic Journal

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

المؤلفون: Beata Łaszkiewicz, Piotr Szymański, Dorota Zielińska, Danuta Kołożyn-Krajewska

المصدر: Applied Sciences, Vol 11, Iss 4, p 1576 (2021)

مصطلحات موضوعية: Lactiplantibacillus plantarum, sausage with MSPM, biopreservation, quality, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/11/4/1576; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/4e6591d1629a4c91a16cbc65e928aafd

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5

Academic Journal

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

المؤلفون: Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, Urszula Siekierko, Danuta Kołożyn-Krajewska

المصدر: Applied Sciences, Vol 11, Iss 3, p 904 (2021)

مصطلحات موضوعية: meat products, curing, nitrite reduction, Limosilactobacillus fermentum S8, Staphylococcus carnosus ATCC 51365, quality, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/11/3/904; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/2cabdca338a2466292b965024a8b6929

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6

Academic Journal

Analiza i implementacja algorytmów odnajdywania ścieżki do zastosowania w grach przeglądarkowych

المؤلفون: Beata Laszkiewicz, Tomasz Sobczak

مصطلحات موضوعية: browser game, graph, Bellman-Ford algorithm, Dijkstra algorithm, A-star algorithm

Relation: https://doi.org/10.5281/zenodo.6616078; https://doi.org/10.5281/zenodo.6616079; oai:zenodo.org:6616079

الاتاحة: https://doi.org/10.5281/zenodo.6616079

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7

The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products

المؤلفون: Piotr, Szymański, Beata, Łaszkiewicz, Aneta, Kern-Jędrychowska, Urszula, Siekierko, Danuta, Kołożyn-Krajewska

المصدر: Meat Science. 196:109031

مصطلحات موضوعية: Meat Products, Limosilactobacillus fermentum, Whey Proteins, Whey, Color, Cooking, Organic Chemicals, Nitric Oxide, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10a6d86bdb966b2c156e05b04f931fc8
https://doi.org/10.1016/j.meatsci.2022.109031

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8

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

المؤلفون: Urszula Siekierko, Danuta Kołożyn-Krajewska, Aneta Kern-Jędrychowska, Beata Łaszkiewicz, Piotr Szymański

المصدر: Applied Sciences, Vol 11, Iss 904, p 904 (2021)
Applied Sciences
Volume 11
Issue 3

مصطلحات موضوعية: Limosilactobacillus fermentum S8, Curing (food preservation), Lactobacillus fermentum, Staphylococcus carnosus ATCC 51365, curing, Cold storage, lcsh:Technology, nitrite reduction, lcsh:Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, Nitrate, General Materials Science, Food science, Nitrite, Sodium nitrite, Instrumentation, lcsh:QH301-705.5, Staphylococcus carnosus, Fluid Flow and Transfer Processes, biology, lcsh:T, Process Chemistry and Technology, 0402 animal and dairy science, General Engineering, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 040201 dairy & animal science, lcsh:QC1-999, Computer Science Applications, chemistry, lcsh:Biology (General), lcsh:QD1-999, quality, lcsh:TA1-2040, meat products, lcsh:Engineering (General). Civil engineering (General), Bacteria, lcsh:Physics

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::994a0413db969560249c29602343dc80
https://www.mdpi.com/2076-3417/11/3/904

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9

Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

المؤلفون: Danuta Kołożyn-Krajewska, Piotr Szymański, Urszula Siekierko, Beata Łaszkiewicz

المصدر: Journal of Food Quality, Vol 2020 (2020)

وصف الملف: text/xhtml

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b9c17c6b52bd5d690d63ce6e7af14b2
https://zenodo.org/record/4062409

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10

Wpływ wybranych szczepów bakterii kwasu mlekowego na przydatność technologiczną i jakość mikrobiologiczną mięsa drobiowego oddzielonego mechanicznie

المؤلفون: Piotr Szymański, Danuta Kołożyn-Krajewska, Beata Łaszkiewicz

المصدر: Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 120:122-134

مصطلحات موضوعية: Industrial and Manufacturing Engineering, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d27c0aae87330182571447e7017f2bae
https://doi.org/10.15193/zntj/2019/120/302

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11

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

المؤلفون: Beata Łaszkiewicz, Danuta Kołożyn-Krajewska, Piotr Szymański

المصدر: Poultry Science
Poultry Science, Vol 100, Iss 1, Pp 263-272 (2021)

مصطلحات موضوعية: curing, Bacterial Physiological Phenomena, Poultry, 03 medical and health sciences, chemistry.chemical_compound, Enterobacteriaceae, Lactobacillales, Lactobacillus, Antibiosis, Escherichia coli, Animals, Microbiology and Food Safety, Food science, Lactic Acid, Sodium nitrite, 030304 developmental biology, lcsh:SF1-1100, 0303 health sciences, mechanically separated poultry meat, biology, Bacteria, Sodium Nitrite, Lactobacillus brevis, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, 040201 dairy & animal science, Bacterial Load, Lactic acid, Meat Products, chemistry, Food Microbiology, bioprotection, Animal Science and Zoology, Fermentation, lcsh:Animal culture, Lactobacillus plantarum, Mesophile

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ede3a08c69490d85ce47a2bed30e9e5
https://pubmed.ncbi.nlm.nih.gov/33357690

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12

Quality problems in mechanically separated meat

المؤلفون: Piotr Szymański, Beata Łaszkiewicz, Danuta Kołożyn-Krajewska

المصدر: Medycyna Weterynaryjna. 75:6157-2019

مصطلحات موضوعية: General Veterinary, media_common.quotation_subject, food and beverages, Environmental science, Quality (business), Agricultural engineering, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::be9c28b8df48891282e7156a24c1af8f
https://doi.org/10.21521/mw.6157

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13

Academic Journal

ALGORITHMS FOR THE MATRIX SECTOR FUNCTION ∗

المؤلفون: Beata Laszkiewicz, Krystyna, Zie Tak

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://www.mat.ub.edu/EMIS/journals/ETNA/vol.31.2008/pp358-383.dir/pp358-383.pdf.

مصطلحات موضوعية: Key words. matrix sector function, matrix sign function, matrix pth root, Schur algorithm, Parlett recurrence, Newton’s method, Halley’s method, stability, conditioning, Fréchet derivative

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.379.9973; http://www.mat.ub.edu/EMIS/journals/ETNA/vol.31.2008/pp358-383.dir/pp358-383.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.379.9973
http://www.mat.ub.edu/EMIS/journals/ETNA/vol.31.2008/pp358-383.dir/pp358-383.pdf

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14

Academic Journal

Outline

المؤلفون: Beata Laszkiewicz

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://www.math.tu-berlin.de/numerik/mt/bedlewo/talks/Laszkiewicz.pdf.

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.210.3939; http://www.math.tu-berlin.de/numerik/mt/bedlewo/talks/Laszkiewicz.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.210.3939
http://www.math.tu-berlin.de/numerik/mt/bedlewo/talks/Laszkiewicz.pdf

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15

Academic Journal

Dedication to

المؤلفون: Adi Coefficients, Beata Laszkiewicz, Adi Minimax Problems, Algorithms For Zolotarev

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://www.math.tu-berlin.de/numerik/mt/bedlewo/talks/Zietak.pdf.

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.210.3165; http://www.math.tu-berlin.de/numerik/mt/bedlewo/talks/Zietak.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.210.3165
http://www.math.tu-berlin.de/numerik/mt/bedlewo/talks/Zietak.pdf

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