Author Stanisław Tyszkiewicz
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
Characteristics of sensory quality and microbiological status of market meat pâtés
Acta Agroph. 2011, 18(2), 321-334
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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