Książki i rozdziały


  1. Szymczak M. and Topuz O. 2018. Editors in: Acetic Acids: Advances in Research and Applications, NOVA Science Publishers Inc., New York, ISBN: 978-1-53613-550-3. MNISW=25
  2. Szymczak M., Kołakowski E., Szymczak B. 2018. The effect of acetic acid concentration on the process of salting and marinating of fresh Baltic herring, In: Acetic Acids: Advances in Research and Applications (eds. Szymczak M. and Topuz O). NOVA Science Publishers Inc., New York, ISBN: 978-1-53613-550-3, chapter 5: 141-158. MNISW=5
  3. 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.


obrazek


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