Marzena Danowska-Oziewicz

University of Warmia and Mazury in Olsztyn

Poland

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Articles (6)

Year:

2025

Year:

2025

Year:

2024

Year:

2020

Year:

2020

Year:

2020

Collaborators (3)

Anna Draszanowska

University of Warmia and Mazury in Olsztyn

POLAND

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MAGDALENA POLAK-ŚLIWIŃSKA

University of Warmia and Mazury in Olsztyn

POLAND

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Mirosława Karpińska-Tymoszczyk

University of Warmia and Mazury in Olsztyn

POLAND

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Marzena Danowska-Oziewicz

Research Interests

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Articles (6)

The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves

Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions

Quality of Pork Loin Subjected to Different Temperature–Time Combinations of Sous Vide Cooking

The effect of low-temperature thermal processing on the quality of chicken breast fillets

Effect of Different Methods of Thermal Treatment on Starch and Bioactive Compounds of Potato

The effects of cooking method on selected quality traits of broccoli and green asparagus

Collaborators (3)

Anna Draszanowska

MAGDALENA POLAK-ŚLIWIŃSKA

Mirosława Karpińska-Tymoszczyk

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