Książki i rozdziały

  1. Marinating and salting of herring, nitrogen compounds' changes in meat and brine, In: Processing and Impact on Active Components in Food (ed. Preedy V.), Szymczak M., Tokarczyk G., Felisiak K., Academic Press, USA, Elsevier (http://dx.doi.org/10.1016/B978-0-12-404699-3.00053-6), chapter 53:439-445, 2015.