Inżynieria Rolnicza
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Piotrowska Elżbieta
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16 # 759
An attempt to technological evaluation of a device for separating meat from animal bones with the use of computer image analysis
69 # 855
Evaluation of texture of cured meat products with different functional additives under industrial conditions
70 # 1186
Measuring technique of temperature of fast-changeable processes
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
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