Author Elżbieta Piotrowska
Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose
Acta Agroph. 2003, 2(2), 417–424
Article Evaluation of the effect of the substitution of fat for pea cellulose on the water binding state in sausage forcemeat
Acta Agroph. 2003, 2(2), 293–300
The effect of the forms of starch preparation added to replace fat on the rheological properties of batters during thermal treatment
Acta Agroph. 2004, 4(1), 161–168
Article Quality assessment of finely comminuted sausages produced with the addition of different forms of modified starch
Acta Agroph. 2004, 4(1), 129–139
The effect of the mode of hydration of starch preparation on the dynamics of water in forcemeat and the final product
Acta Agroph. 2004, 4(1), 7–14
The role of structure-forming preparations (provico and apropork) affecting rheological properties of finely ground sausage fillings
Acta Agroph. 2006, 7(1), 209–217
Effect of the replacement of meat by the CC400 protein preparation and fat – by wheat fibre on rheological properties of meat fillings
Acta Agroph. 2006, 7(1), 197–208
The effect of hydration of a protein preparation on the state of water in fine forcemeat sausages
Acta Agroph. 2006, 7(1), 29–38
Effect of the substitution of meat by a protein preparation on the rheological properties of finely-comminuted sausage forcemeats
Acta Agroph. 2007, 9(1), 221–231
Relaxation investigations of forcemeats and sausages with an addition of plant fat
Acta Agroph. 2007, 9(1), 31–38
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