Articles by Włodzimierz Dolata
 

EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY ATTRIBUTES OF FINELY COMMINUTED SAUSAGES. PART II. POTATO FIBER AND BRAN PREPARATION
Barbara Szczepaniak, Elżbieta Piotrowska, Włodzimierz Dolata
Pol. J. Food Nutr. Sci. 2007;57(4):421–425
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WHEAT FIBRE PREPARATION WF 400 LC AS A FACTOR AFFECTING THE RHEOLOGICAL PROPERTIES OF BATTER USED FOR FRANKFURTER-TYPE SAUSAGES MANUFACTURED UNDER INDUSTRIAL CONDITIONS

Ryszard Rezler, Hanna Maria Baranowska, Elżbieta Piotrowska, Włodzimierz Dolata
Pol. J. Food Nutr. Sci. 2007;57(3):289–294
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EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Barbara Szczepaniak, Elżbieta Piotrowska, Włodzimierz Dolata, Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2005;55(3):309–314
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EFFECT OF THE SELECTED TECHNICAL PARAMETERS OF CHOPPING PROCESS ON SENSORY PROPERTIES OF TEXTURE OF MODEL MEAT PRODUCT.
Halina Makała, Włodzimierz Dolata, Eliza Kostyra
Pol. J. Food Nutr. Sci. 2002;52(1):55–60
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