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Publications by Jarosław Wyrwisz

The Impact of Different Levels of Oat Β-Glucan and Water on Gluten-Free Cake Rheology and Physicochemical Characterisation

Journal of Food Science and Technology

English

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

Effect of Packaging Methods on Salt-Reduced Smoked-Steamed Ham Using Herbal Extracts

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Influence of the Wheat Flour Extraction Degree in the Quality of Bread Made With High Proportions of Β-Glucan

Food Science and Technology

English

Beef Tenderness Improvement by Dietary Vitamin D3 Supplementation in the Last Stage of Fattening of Cattle

Journal of Veterinary Research (Poland)

English

Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles

Bulletin of the Veterinary Institute in Pulawy

English

Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling

Bulletin of the Veterinary Institute in Pulawy

English