Articles by Maria Wojtatowicz
 

Freeze-Drying Preservation of Yeast Adjunct Cultures for Cheese Production.
Xymena Polomska, Maria Wojtatowicz, Barbara Zarowska, Marek Szołtysik, Józefa Chrzanowska
Pol. J. Food Nutr. Sci. 2012;62(3):143–150
DOI: https://doi.org/10.2478/v102222-011-0045-1
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COMPARISON OF PHYSIOLOGICAL AND PCR-RFLP RDNA IDENTIFICATION OF YEAST SPECIES COMMONLY FOUND IN CHEESE

Xymena Połomska, Piotr Juszczyk, Neža Cadež, Peter Raspor, Małgorzata Robak, Maria Wojtatowicz
Pol. J. Food Nutr. Sci. 2007;57(2):221–226
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DIVERSITY OF PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES WITHIN YEAST SPECIES OCCURRING IN ROKPOL CHEESE
Piotr Juszczyk, Maria Wojtatowicz, Barbara Żarowska, Józefa Chrzanowska, Adam Malicki
Pol. J. Food Nutr. Sci. 2005;55(3):257–261
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KINETICS OF CELL GROWTH AND CITRIC ACID PRODUCTION BY YARROWIA LIPOLYTICA SUC+ TRANSFORMANTS IN SUCROSE MEDIA
Maria Wojtatowicz, Waldemar Rymowicz, Małgorzata Robak, Barbara Żarowska, Jean-Marc Nicauda
Pol. J. Food Nutr. Sci. 1997;47(4):49–54
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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