- Evaluation of the physicochemical properties of model dressings prepared with the application of fishes meat, selected starches, functional flours and antioxidants (k. Mojka, 2017)
- Technological usefulness of meat of animals for slaughter and functional starch for the production of low-fat sauces with added bioactive substance (N. Krzemińska, 2016)
- The use of extrusion to produce functional foods (O. Surma, 2016)
- The use of fish meat less-valuable for the production of cereal snacks (T. Krzywiński , 2012)
- Losses of nitrogenous substances rainbow trout during heat treatment (E. Minkowska-Giedz, 2011)
- The influence of the basic technological factors on the process of marinating herring (M. Szymczak, 2008)
- Influence of some technological factors on the change in color of vegetable purees (S. Łomaszewicz, Przybylska , 2007)
- Influence of selected biological and technological cutting operation roach (J. Majewski, 2005)
- Application of capillary electrophoresis for fractionation deproteinated meat extracts of brine salted Baltic herring (K. Felisiak, 2005)
- The impact of fishing season on the dynamics of nitrogenous substances in immersyjnie salted herring Baltic (G. Tokarczyk, 2003)
- Influence of some technological factors on texturing minced bream method of directional freezing (I. Jabłonowska, 2001)
- Texturing stuffing fish by carbonation in a continuous manner using adapted chopper colloidal (A. Kolbiarz, 2001)
- Changes in the texture of muscle tissue during rippening of salted Baltic herring (S. Lisiecki, 2001)
- Solubility of myofibrillar proteins of muscle tissue of some species of fish which have been washing process (G. Bortnowska, 1998)
- Preparation of starch extrudates with meat fish (M. Wianecki, 1995)
- Thesis (Protasowicka, 1987)
- Research influence the rate of freezing and thawing on the quality of frozen fish muscle tissue (B. Zarzycki, 1982)
- Effect of selected hydrocolloids in the physical properties of the fish stuffing (QAV Baeoda, Peru, 1983)
- Enzymatic breakdown of proteins in muscle tissue in rippening process of salted herring (M. Jasińska, 1982 )
- Dynamics of changes in nitrogenous substances in meat, fish fragmented by heating with special emphasis on nutritional value (T. Seidler, 1981)
- The use of carbon dioxide gas to form the texture of fish burgers (K. Lachowicz, 1980)
- The influence of proteins on the physico-chemical and organoleptic sausages, fish (L. Gajowiecki, 1978)
- Changes in products of protein degradation in the process of marinating Baltic herring (Mohamed El- Sayed, Egypt, 1974)