Acta Agrophysica - Articles by Stanisław Tyszkiewicz

Selected factors shaping the consistency of dry-cured hams

Stanisław Tyszkiewicz, Michał Olkiewicz, Barbara Kłossowska

Acta Agroph. 2004, 4(1), 211–220

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Predictive food rheology. Factors shaping rheological properties of block cured meat products

Stanisław Tyszkiewicz, Michał Olkiewicz, Maria Wawrzyniewicz, Andrzej Borys, Piotr Moch

Acta Agroph. 2006, 7(1), 249–263

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Effect of basic chemical composition and functional additives on rheological characteristics of selected meat products

Michał Olkiewicz, Stanisław Tyszkiewicz, Maria Wawrzynkiewicz

Acta Agroph. 2007, 9(1), 147–169

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Product-determination and quality valuation of market products: frankfurters and frankfurter- resembling sausages

Halina Makała, Stanisław Tyszkiewicz, Maria Wawrzyniewicz

Acta Agroph. 2007, 9(1), 99–111

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Studies on hydration of muscle and connective tissue proteins of pork meat

Stanisław Tyszkiewicz, Maria Wawrzyniewicz, Jerzy Strzelecki, Andrzej Borys

Acta Agroph. 2008, 11(1), 263–270

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Characteristics of sensory quality and profile of popular market semi-coarse ground sausages

Halina Makała, Stanisław Tyszkiewicz, Maria Wawrzyniewicz

Acta Agroph. 2008, 11(1), 117–130

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Wpływ składu surowcowego na jakość i walory żywieniowe rynkowych pasztetów

Halina Makała, Stanisław Tyszkiewicz

Acta Agroph. 2009, 14(3), 639–648

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Factors influencing physiological phosphorus content in pork meat

Stanisław Tyszkiewicz, Maria Wawrzyniewicz, Andrzej Borys

Acta Agroph. 2011, 17(2), 387–393

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Characteristics of sensory quality and microbiological status of market meat pâtés

Halina Makała, Stanisław Tyszkiewicz

Acta Agroph. 2011, 18(2), 321–334

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eISSN:	2300-6730
ISSN:	1234-4125