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Current issue
Archive
Online first
About the Journal
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Publisher
Information for Authors
Open Access Statement
Instructions for Reviewers
Current issue
Archive
Online first
About the Journal
Editorial Board
Contact us
Publisher
Information for Authors
Open Access Statement
Instructions for Reviewers
Reviewers
Author
Ryszard Rezler
Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose
Ryszard Rezler
,
Stefan Poliszko
,
Włodzimierz Dolata
,
Elżbieta Piotrowska
Acta Agroph. 2003, 2(2), 417–424
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Rheological and water binding properties of a �fat-in-water� emulsion stabilized by starch
Stefan Poliszko
,
Ryszard Rezler
,
Hanna Maria
,
Danuta Klimek-Poliszko
Acta Agroph. 2003, 2(2), 397–405
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Article
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Temperature changes of the mechanical and dynamic parameters in the water-fat-starch systems
Hanna Maria
,
Ryszard Rezler
,
Stefan Poliszko
Acta Agroph. 2004, 4(2), 249–258
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The effect of the forms of starch preparation added to replace fat on the rheological properties of batters during thermal treatment
Ryszard Rezler
,
Stefan Poliszko
,
Włodzimierz Dolata
,
Elżbieta Piotrowska
Acta Agroph. 2004, 4(1), 161–168
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Article
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Quality assessment of finely comminuted sausages produced with the addition of different forms of modified starch
Elżbieta Piotrowska
,
Włodzimierz Dolata
,
Hanna M. Baranowska
,
Ryszard Rezler
Acta Agroph. 2004, 4(1), 129–139
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Preparation on mechanical and rheological properties of forcemeat in thermal treatment
Ryszard Rezler
Acta Agroph. 2005, 6(2), 505–514
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The role of structure-forming preparations (provico and apropork) affecting rheological properties of finely ground sausage fillings
Ryszard Rezler
,
Elżbieta Piotrowska
,
Włodzimierz Dolata
Acta Agroph. 2006, 7(1), 209–217
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Article
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Effect of the replacement of meat by the CC400 protein preparation and fat – by wheat fibre on rheological properties of meat fillings
Ryszard Rezler
,
Hanna Maria
,
Stefan Pliszko
,
Włodzimierz Dolata
,
Elżbieta Piotrowska
Acta Agroph. 2006, 7(1), 197–208
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Effect of the substitution of meat by a protein preparation on the rheological properties of finely-comminuted sausage forcemeats
Ryszard Rezler
,
Elżbieta Piotrowska
,
Włodzimierz Dolata
,
Michał Wojciechowski
Acta Agroph. 2007, 9(1), 221–231
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Article
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The effect of the plant fat Akoroma OM on the mechanical properties of finely comminuted sausage batters
Ryszard Rezler
Acta Agroph. 2007, 9(1), 209–219
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