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Author Halina Makała
 
RESEARCH PAPER

Sorption properties of selected dietary fibers
Aneta Ocieczek, Halina Makała
Acta Agroph. 2019, 26(2), 5–18
DOI: https://doi.org/10.31545/aagr/110097
 
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Role of inulin in shaping the quality of meat products
Halina Makała
Acta Agroph. 2003, 2(2), 347–355
 
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Role of selected wheat and oat cellulose preparations in binding water in finely comminuted model meat products
Halina Makała, Michał Olkiewicz
Acta Agroph. 2004, 4(1), 85–96
 
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Competitiveness of selected fibre preparations in water binding on the example of fine comminuted products
Halina Makała, Michał Olkiewicz
Acta Agroph. 2006, 7(1), 129–140
 
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Product-determination and quality valuation of market products: frankfurters and frankfurter- resembling sausages
Halina Makała, Stanisław Tyszkiewicz, Maria Wawrzyniewicz
Acta Agroph. 2007, 9(1), 99–111
 
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Characteristics of sensory quality and profile of popular market semi-coarse ground sausages
Halina Makała, Stanisław Tyszkiewicz, Maria Wawrzyniewicz
Acta Agroph. 2008, 11(1), 117–130
 
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Characteristics of sorption properties of selected wheat cellulose preparations
Halina Makała, Aneta Ocieczek
Acta Agroph. 2008, 12(3), 747–754
 
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Wpływ dodatku preparatu błonnika na jakość i strukturę modelowych drobno roz-drobnionych przetworów mięsnych
Halina Makała, Jakub Kern
Acta Agroph. 2009, 13(1), 175–184
 
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Wpływ składu surowcowego na jakość i walory żywieniowe rynkowych pasztetów
Halina Makała, Stanisław Tyszkiewicz
Acta Agroph. 2009, 14(3), 639–648
 
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Characteristics of sensory quality and microbiological status of market meat pâtés
Halina Makała, Stanisław Tyszkiewicz
Acta Agroph. 2011, 18(2), 321–334
 
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eISSN:2300-6730
ISSN:1234-4125
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