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Wierzbicka Agnieszka
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tel. : 0 22 593 70 73
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129 # 2941
The potential and use of computer analysis and image processing in the agricultural and food industry
141 # 3353
Analysis of possibilities of using spectometry in near infrared NIR) as a method of determination of the basic composition of beef
141 # 3327
Comparative analysis of colour components of beef striploin depending on various methods of thermal treatment
141 # 3348
Impact of the fineness degree of high-fibre preparation on rheological properties of wheat dough
141 # 3339
The use of computer image analysis in the evaluation of selected beef quality features
148 # 3528
Analysis of the components of colour of beef inside after thermal treatment conducted using various methods
69 # 822
Influence of heat treatment on carrot colour parameters
69 # 869
Influence of thermal treatment type on changes in carrot texture
69 # 857
Influence of thermostatic processing on changes in texture of carrot subjected to thermal treatment by different methods
71 # 1454
Application of the instrumental methods to evaluating the structure of half-finshed fruit products used to production of ready-to-eat food
71 # 1467
Effect of natural additives creating the structure of fruits’ gels on their stability
71 # 1425
Effect of the kneading process on structural stability of the rye-whet doughs
71 # 1468
Influence of texture stabilizing of minced meat mass on the possible application in the convenience food manufacturing
82 # 281
An analysis of chosen factors which influence development of new foods
87 # 408
The effect of heat treatment conditions for selected food products on their quality parameters
93 # 1861
An analysis of eefect of selected structure-generating factors on the quality of bi-fertal products
93 # 1860
Changes in texture of selected meat products as a function of the type of used additional substance
97 # 2007
Modern quality control methods for production of agricultural and food materials in selected EU countries and in Poland
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