Beata Łaszkiewicz

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

Beata Łaszkiewicz, Piotr Szymański, Danuta Kołożyn‐Krajewska · Poultry Science · 2020 · 19 citations · Full text

Agriculture, Food Science, Microbiology +17

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

Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska et al. · Meat Science · 2022 · 18 citations

Agriculture, Food Science, Microbiology +12

Effects of the Use of <i>Staphylococcus carnosus</i> 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

Piotr Szymański, Beata Łaszkiewicz, Urszula Siekierko et al. · Journal of Food Quality · 2020 · 13 citations · Full text

Agriculture, Food Science, Microbiology +17

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

Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska et al. · Applied Sciences · 2021 · 13 citations · Full text

Agriculture, Food Science, Microbiology +17

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

Beata Łaszkiewicz, Piotr Szymański, Dorota Zielińska et al. · Applied Sciences · 2021 · 12 citations · Full text

Agriculture, Food Science, Microbiology +17