Author Halina Makała
RESEARCH PAPER
Effect of fat substitutes on physico-chemical characteristics and rheological properties of meat product
Acta Agroph. 2002, (77), 61-71
Article Role of selected wheat and oat cellulose preparations in binding water in finely comminuted model meat products
Acta Agroph. 2004, 4(1), 85-96
Article Competitiveness of selected fibre preparations in water binding on the example of fine comminuted products
Acta Agroph. 2006, 7(1), 129-140
Product-determination and quality valuation of market products: frankfurters and frankfurter- resembling sausages
Acta Agroph. 2007, 9(1), 99-111
Characteristics of sensory quality and profile of popular market semi-coarse ground sausages
Acta Agroph. 2008, 11(1), 117-130
Characteristics of sorption properties of selected wheat cellulose preparations
Acta Agroph. 2008, 12(3), 747-754
Wpływ dodatku preparatu błonnika na jakość i strukturę modelowych drobno roz-drobnionych przetworów mięsnych
Acta Agroph. 2009, 13(1), 175-184
Wpływ składu surowcowego na jakość i walory żywieniowe rynkowych pasztetów
Acta Agroph. 2009, 14(3), 639-648
Characteristics of sensory quality and microbiological status of market meat pâtés
Acta Agroph. 2011, 18(2), 321-334
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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