The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry
Marek Kieliszek(Warsaw University of Life Sciences), Katarzyna Pobiega(Warsaw University of Life Sciences), Anna M. Kot(Warsaw University of Life Sciences), Kamil Piwowarek(Warsaw University of Life Sciences)
Cited by 45
Related Papers
Current Knowledge on the Importance of Selenium in Food for Living Organisms: A Review
|Molecules|2016|433
Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
|Molecules|2021|388
Application of propolis in antimicrobial and antioxidative protection of food quality – A review
|Trends in Food Science & Technology|2018|218
Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods
|Journal of Food Science and Technology|2019|160
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
|Food Engineering Reviews|2023|130