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
Pol. J. Food Nutr. Sci. 2007;57(4):421–425
WHEAT FIBRE PREPARATION WF 400 LC AS A FACTOR AFFECTING THE RHEOLOGICAL PROPERTIES OF BATTER USED FOR FRANKFURTER-TYPE SAUSAGES MANUFACTURED UNDER INDUSTRIAL CONDITIONS
Pol. J. Food Nutr. Sci. 2007;57(3):289–294
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Pol. J. Food Nutr. Sci. 2005;55(3):309–314
EFFECT OF THE SELECTED TECHNICAL PARAMETERS OF CHOPPING PROCESS ON SENSORY PROPERTIES OF TEXTURE OF MODEL MEAT PRODUCT.
Pol. J. Food Nutr. Sci. 2002;52(1):55–60
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