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Piotrowska, Elżbieta (nauki rolnicze) National Library of Poland

Piotrowska, Elżbieta (technologia żywności). NUKAT Center of Warsaw University Library

VIAF ID: 315233001 (Personal)

Permalink: http://viaf.org/viaf/315233001

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Title Sources
Analysis of the properties of meat batter with fat replaced of wheat and oat fiber National Library of Poland
Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose National Library of Poland
The effect of fat substantion with a potato fiber preparation on microstructure of batters and processed meat products National Library of Poland
The effect of the forms of starch preparation added to replace fat on the rheological properties of batters during thermal treatment National Library of Poland
The effect of the mode of hydration of starch preparation on the dynamics of water in forcemeat and the final product National Library of Poland
Evaluation of the effect of the substitution of fat for pea cellulose on the water binding state in sausage forcemeat National Library of Poland
Jakość sensoryczna wędlin wyprodukowanych z udziałem skrobi ziemniaczanej modyfikowanej fizycznie National Library of Poland
Quality assessment of finely comminuted sausages produced with the addition of different forms of modified starch National Library of Poland
Relaxation investigations of forcemeats and sausages with an addition of plant fat National Library of Poland
The role of structure-forming preparations (provico and apropork) affecting rheological properties of finely ground sausage filling National Library of Poland
Wpływ zróżnicowanej zamiany tłuszczu zmodyfikowaną skrobią ziemniaczaną na jakość wędlin drobno rozdrobnionych National Library of Poland
Zmiany temperatury w komorach wędzarniczo-parzelniczych podczas procesu wędzenia kiełbasy śląskiej / Monika Sterczyńska [i 3 pozostałych] // Zeszyty Problemowe Postępów Nauk Rolniczych. Z. 569 - Warszawa, 2011. - S. 243-250. NUKAT Center of Warsaw University Library

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