Author Elżbieta Piotrowska
RESEARCH PAPER
Dynamic-mechanical and thermal analysis of the hydrocoloidal phase in model meat blends with addition of wheat fibre
Acta Agroph. 2002, (77), 117-125
Article Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose
Acta Agroph. 2003, 2(96 - 2), 417-424
Evaluation of the effect of the substitution of fat for pea cellulose on the water binding state in sausage forcemeat
Acta Agroph. 2003, 2(96 - 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
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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