Author Ryszard Rezler
RESEARCH PAPER
Dynamic-mechanical and thermal analysis of the hydrocoloidal phase in model meat blends with addition of wheat fibre
Acta Agroph. 2002, (77), 117-125
Article Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose
Acta Agroph. 2003, 2(96 - 2), 417-424
RESEARCH PAPER
Rheological and water binding properties of a 'fat-in-water' emulsion stabilized by starch
Acta Agroph. 2003, 2(96 - 2), 397-405
Temperature changes of the mechanical and dynamic parameters in the water-fat-starch systems
Acta Agroph. 2004, 4(2), 249-258
The effect of the forms of starch preparation added to replace fat on the rheological properties of batters during thermal treatment
Acta Agroph. 2004, 4(1), 161-168
Article Quality assessment of finely comminuted sausages produced with the addition of different forms of modified starch
Acta Agroph. 2004, 4(1), 129-139
Preparation on mechanical and rheological properties of forcemeat in thermal treatment
Acta Agroph. 2005, 6(2), 505-514
The role of structure-forming preparations (provico and apropork) affecting rheological properties of finely ground sausage fillings
Acta Agroph. 2006, 7(1), 209-217
Effect of the replacement of meat by the CC400 protein preparation and fat – by wheat fibre on rheological properties of meat fillings
Acta Agroph. 2006, 7(1), 197-208
Effect of the substitution of meat by a protein preparation on the rheological properties of finely-comminuted sausage forcemeats
Acta Agroph. 2007, 9(1), 221-231
The effect of the plant fat Akoroma OM on the mechanical properties of finely comminuted sausage batters
Acta Agroph. 2007, 9(1), 209-219
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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