Author Ryszard Rezler
Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose
Acta Agroph. 2003, 2(2), 417–424
Article Rheological and water binding properties of a �fat-in-water� emulsion stabilized by starch
Acta Agroph. 2003, 2(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
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