Articles by Maria Wawrzyniewicz
Predictive food rheology. Factors shaping rheological properties of block cured meat products
Acta Agroph. 2006, 7(1), 249–263
Product-determination and quality valuation of market products: frankfurters and frankfurter- resembling sausages
Acta Agroph. 2007, 9(1), 99–111
Studies on hydration of muscle and connective tissue proteins of pork meat
Acta Agroph. 2008, 11(1), 263–270
Characteristics of sensory quality and profile of popular market semi-coarse ground sausages
Acta Agroph. 2008, 11(1), 117–130
Factors influencing physiological phosphorus content in pork meat
Acta Agroph. 2011, 17(2), 387–393
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