Articles by Piotr Moch
 

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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Effect of raw material formulation on basic composition and rheological properties of a model product of mortadella type
Michał Olkiewicz, Piotr Moch
Acta Agroph. 2008, 11(1), 159–173
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Effect of variable content of phosphorus and collagen on rheological characteristics of a mortadella
Michał Olkiewicz, Piotr Moch, Agnieszka Ostrowska
Acta Agroph. 2009, 13(1), 221–223
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