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Stefan S. Smoczyński

University of Warmia and Mazury in Olsztyn

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Publication

Featured researches published by Stefan S. Smoczyński.

conference advance technology | 2006

Stall and pasture feeding as a factor potentially affecting the content of detrimental chemical compounds in selected dairy products.

Monika Radzymińska; Stefan S. Smoczyński

Tourism Management | 2010

“Tourism – Common cause”. Polish tourist products

Iwona M. Batyk; Stefan S. Smoczyński

Polish Journal of Food and Nutrition Sciences | 2007

Concentration of lead and cadmium in selected vegetables grown in the region of Warmia and Mazury

M Dymkowska-Malesa; Monika Radzymińska; Stefan S. Smoczyński

Towaroznawcze Problemy Jakości | 2011

Content of Mineral Components in Homogenized Quark Cheese with Additives

Sylwia Kacprzak; Stefan S. Smoczyński; Kazimierz Markiewicz; Elżbieta Tońska

Zywnosc-nauka Technologia Jakosc | 2010

Poziom polichlorowanych bifenyli w grzybach jadalnych dostepnych na rynku Warmii i Mazur

Michalina Kotlarska; Renata Pietrzak-Fiećko; Stefan S. Smoczyński; Zbigniew Borejszo

Polish Journal of Natural Science | 2010

Chlorinated hydrocarbons in feed and tissues of turkey hens from a breeding flock and their content in egg yolks and blood of poults.

Andrzej Faruga; Renata Pietrzak-Fiećko; Stefan S. Smoczyński

Polish Journal of Natural Science | 2008

The content of cesium 137 in human milk and infant formulas

Renata Pietrzak-Fiećko; Stefan S. Smoczyński

TOWAROZNAWCZE PROBLEMY JAKOŚCI. POLISH JOURNAL OF COMMODITY SCIENCE | 2005

Frakcje ziaren pszenicy roznych odmian jako produkt krytyczny w systemie zapewnienia jakosci zdrowotnej uwarunkowanej zawartoscia gamma-HCH i DDT

Elżbieta Brandt; Zbigniew Borejszo; Krystyna Smoczyńska; Monika Radzymińska; Maria Dymkowska-Malesa; Stefan S. Smoczyński

Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality | 2014

POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) IN SMOKED RAINBOW TROUT ( ONCORHYNCHUS MYKISS )

Jarosław Parol; Renata Pietrzak-Fiećko; Stefan S. Smoczyński

Zywnosc-nauka Technologia Jakosc | 2014

Wielopierścieniowe węglowodory aromatyczne (WWA) w wędzonym pstrągu tęczowym (Oncorhynchus mykiss)

Jarosław Parol; Renata Pietrzak-Fiećko; Stefan S. Smoczyński

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Renata Pietrzak-Fiećko

University of Warmia and Mazury in Olsztyn

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Zbigniew Borejszo

University of Warmia and Mazury in Olsztyn

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Dominika Jakubowska

University of Warmia and Mazury in Olsztyn

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Monika Radzymińska

University of Warmia and Mazury in Olsztyn

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Michalina Kotlarska

University of Warmia and Mazury in Olsztyn

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Barbara Felkner

University of Warmia and Mazury in Olsztyn

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Iwona M. Batyk

University of Warmia and Mazury in Olsztyn

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Jarosław Parol

University of Warmia and Mazury in Olsztyn

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Elżbieta Tońska

University of Warmia and Mazury in Olsztyn

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Kazimierz Markiewicz

University of Warmia and Mazury in Olsztyn

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