Inżynieria Rolnicza
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Dolata Włodzimierz
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149 # 3536
Computational Fluid Dynamics CFD as an innovative tool for stimulating the smoke drying process and for modeling the construction elements of a smoke-drying chamber
149 # 3537
Effects of modifications of the power nozzles structure in the smoke-drying chamber on the reduction of PAH compounds content in meat products
69 # 829
Analysis of temperature distribution depending on the thermal treatment phase of cured meat products and the size of a smoking-blanching chamber
69 # 855
Evaluation of texture of cured meat products with different functional additives under industrial conditions
71 # 1411
Analysis of water binding conditions in fine minced curred mest stuffings supplemented with lupine cellulose
71 # 1455
Role of hydrocolloidal-fatty phase in shaping rheoligical properties of fine minced cured meat stuffings with reduced fat content
71 # 1453
The effect of partial fat substitution for nutritive cellulose on the texture and sensory features of minced sausages
82 # 238
Defrosting of raw meat using ultrasounds at low frequencies
93 # 1817
A comparison of air temperature and humidity distributionin fermentation-ripening chambers
93 # 1816
The influence of smoking cutting type on selected quality parameters of hungarian sausage
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