Articles by Maria Wawrzyniewicz
 

Predictive food rheology. Factors shaping rheological properties of block cured meat products
Stanisław Tyszkiewicz, Michał Olkiewicz, Maria Wawrzyniewicz, Andrzej Borys, Piotr Moch
Acta Agroph. 2006, 7(1), 249–263
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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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Studies on hydration of muscle and connective tissue proteins of pork meat
Stanisław Tyszkiewicz, Maria Wawrzyniewicz, Jerzy Strzelecki, Andrzej Borys
Acta Agroph. 2008, 11(1), 263–270
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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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Factors influencing physiological phosphorus content in pork meat
Stanisław Tyszkiewicz, Maria Wawrzyniewicz, Andrzej Borys
Acta Agroph. 2011, 17(2), 387–393
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