Articles by Stanisław Tyszkiewicz
Selected factors shaping the consistency of dry-cured hams
Acta Agroph. 2004, 4(1), 211–220
Article Predictive food rheology. Factors shaping rheological properties of block cured meat products
Acta Agroph. 2006, 7(1), 249–263
Effect of basic chemical composition and functional additives on rheological characteristics of selected meat products
Acta Agroph. 2007, 9(1), 147–169
Article 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
Wpływ składu surowcowego na jakość i walory żywieniowe rynkowych pasztetów
Acta Agroph. 2009, 14(3), 639–648
Factors influencing physiological phosphorus content in pork meat
Acta Agroph. 2011, 17(2), 387–393
Characteristics of sensory quality and microbiological status of market meat pâtés
Acta Agroph. 2011, 18(2), 321–334
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