Agnieszka Latoch

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 9

Top Venues

Foods (Basel, Switzerland)

Nutrients

University of Life Sciences

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Life Sciences

Poland

Adjunct Professor/Ph.D. :: Department of Animal Raw Materials Technology

Publications

Agnieszka Latoch, Dariusz Mirosław Stasiak, Patryk Siczek
Edible Offal as a Valuable Source of Nutrients in the Diet-A Review. Nutrients 16 (11) (2024)
Agnieszka Latoch, Dariusz Mirosław Stasiak, Patryk Siczek
Edible Offal as a Valuable Source of Nutrients in the Diet-A Review. Nutrients 16 (11) (2024)
Agnieszka Latoch, Dariusz Mirosław Stasiak, Patryk Siczek
Edible Offal as a Valuable Source of Nutrients in the Diet-A Review. Nutrients 16 (11) (2024)
Agnieszka Latoch, Małgorzata Moczkowska-Wyrwisz, Piotr Sałek, Joanna Trafialek
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle. Foods (Basel, Switzerland) 12 (17) (2023)
Agnieszka Latoch, Dariusz Mirosław Stasiak, Andrzej Junkuszew
Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing. Foods (Basel, Switzerland) 12 (7) (2023)
Agnieszka Latoch, Artur Głuchowski, Joanna Trafialek
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review. Foods (Basel, Switzerland) 12 (16) (2023)
Agnieszka Latoch, Ewa Czarniecka-Skubina, Małgorzata Moczkowska-Wyrwisz
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods (Basel, Switzerland) 12 (19) (2023)
Ada Krawęcka, Justyna Libera, Agnieszka Latoch
The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado. Foods (Basel, Switzerland) 10 (10) (2021)
Justyna Libera, Agnieszka Latoch, Karolina Maria Wójciak
Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB. Foods (Basel, Switzerland) 9 (1) (2020)

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Publication Activity (10 Years)

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Agnieszka Latoch