Inżynieria Rolnicza
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Cierach Marek
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138 # 3232
Selection of parameters of restructured bovine steaks breaking
16 # 757
Investigation of meat products heating and cooling processes
16 # 758
Kinetics of sodium chloride diffusion in the process of pickling beef depending on its ph value
16 # 775
Using of calcium ions to improve culinary tenderness of beef
69 # 824
Texture and colours of selected meat products with the addition of transglutaminase
82 # 235
Changes in the texture of the processed meat products stored in modified atmosphere
82 # 234
Changes of the hydratation properties and lipid oxidation of meat products stored in modified atmosphere
93 # 1813
Selected properties of meat products stored in modified atmosphere of the different concentration of carbon dioxide and nitrogen
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