Keyword sensory quality
 
RESEARCH PAPER

Estimation of possibility of use of flour from grain of common wheat winter cultivars from organic farming as raw material for pasta production
Magdalena Gońda-Skawińska, Grażyna Cacak-Pietrzak, Krzysztof Jończyk
Acta Agroph. 2020, (27), 17–29
DOI: https://doi.org/10.31545/aagr/125618
 
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Evaluation of technological quality of selected rapeseed oils
M. Bojanowska, Joanna Lamorska
Acta Agroph. 2016, 23(4), 519–531
 
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Dietetic fruit and vegetable chips - an attractive form of ready-to-eat dried snacks
Dorota Konopacka, Witold Płocharski
Acta Agroph. 2003, 2(3), 567–577
 
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Role of inulin in shaping the quality of meat products
Halina Makała
Acta Agroph. 2003, 2(2), 347–355
 
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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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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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