HYDRATION AND VISCOSITY OF CASEIN SOLUTIONSKOROLCZUK J.1982; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1982; VOL. 37; NO 5; PP. 274-276; ABS. GER/FRE/SPA; BIBL. 8 REF.Article

VOLUMINOSITY AND VISCOSITY OF CASEIN SOLUTION. I: THE CORRELATION BETWEEN THE VOLUMINOSITY, PROTEIN CONCENTRATION AND VISCOSITYKOROLCZUK J.1981; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1981; VOL. 36; NO 7; PP. 414-416; ABS. GER; BIBL. 12 REF.Article

EFFECT OF HALOGEN TYPE AND TEMPERATURE ON THE VELOCITY OF CASEIN CARBOXYMETHYLATIONKOROLCZUK J.1981; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1981; VOL. 36; NO 10; PP. 601-602; ABS. GER; BIBL. 15 REF.Article

Flow behaviour of low solids fresh cheesesKOROLCZUK, J.Journal of dairy research. 1993, Vol 60, Num 4, pp 593-601, issn 0022-0299Article

Refractometric signal evolution during rennet coagulation of milk = Evolution des mesures réfractométriques au cours de la coagulation du lait par la présureKOROLCZUK, J.Netherlands milk and dairy journal. 1988, Vol 42, Num 3, pp 313-322Article

GAS CHROMATOGRAPHIC SEPARATION OF MERCAPTANS AS DERIVATIVESKOROLCZUK J; DANIEWSKI M; MIELNICZUK Z et al.1974; J. CHROMATOGR.; NETHERL.; DA. 1974; VOL. 100; NO 1; PP. 165-170; BIBL. 12 REF.Article

LONG-CHAIN ACETATES AS INTERNAL STANDARDS IN THE GAS-LIQUID CHROMATOGRAPHY OF VOLATILE FATTY ACIDS.MIELNICZUK Z; KOROLCZUK J; JAKUBOWSKI A et al.1976; J. CHROMATOGR.; NETHERL.; DA. 1976; VOL. 125; NO 2; PP. 444-446; BIBL. 3 REF.Article

Relaxation studies of acid type cheese texture by a constant speed cone penetrometric methodKOROLCZUK, J; MAHAUT, M.Journal of texture studies. 1990, Vol 21, Num 2, pp 107-122, issn 0022-4901, 16 p.Article

Studies on acid cheese texture by a computerized, constant speed, cone penetrometer = Etude de la texture des fromages frais avec un pénétromètre à cône à vitesse constante et connecté à un ordinateurKOROLCZUK, J; MAHAUT, M.Le Lait (Print). 1988, Vol 68, Num 3, pp 349-361, issn 0023-7302Article

Computerized viscometric method for studying rennet coaguluation of milk = Méthode viscosimétrique informatisée pour l'étude de la coagulation du lait par la présureKOROLCZUK, J; MAUBOIS, J. L.Journal of texture studies. 1987, Vol 18, Num 2, pp 157-172, issn 0022-4901Article

Effect of whey proteins and heat treatment of milk on the consistency of UF fresh cheeseKOROLCZUK, J; MAHAUT, M.Milchwissenschaft. 1991, Vol 46, Num 7, pp 435-437, issn 0026-3788Article

Acid curd cheese by MMV method with Lactobacillus acidophilus = Obtention de fromage de caillé acide par la méthode MMV utilisant Lactobacillus acidophilusKOROLCZUK, J; GRZELAK, D.Le Lait (Print). 1984, Vol 64, Num 635-636-637, pp 1-15, issn 0023-7302Article

Effect of whey protein addition and heat treatment of milk on the viscosity of UF fresh cheesesMAHAUT, M; KOROLCZUK, J.Milchwissenschaft. 1992, Vol 47, Num 3, pp 157-159, issn 0026-3788Article

Effect of temperature, shearing time and rate of shear on the apparent viscosity of fresh cheesesKOROLCZUK, J; MAHAUT, M.Le Lait (Print). 1990, Vol 70, Num 1, pp 15-21, issn 0023-7302, 7 p.Article

Viscosimetric studies on acid type cheese texture = Etudes viscosimétriques sur la texture d'un fromage de type acideKOROLCZUK, J; MAHAUT, M.Journal of texture studies. 1989, Vol 20, Num 2, pp 169-178, issn 0022-4901Article

Effect of ultrafiltration plant design on the consistency of fresh cheeseMAHAUT, M; KOROLCZUK, J.Milchwissenschaft. 1992, Vol 47, Num 2, pp 84-86, issn 0026-3788Article

Caractéristiques rhéologiques et gélification thermique du concentré de protéines de lactosérum = Rheological characterization and heat gelation of whey protein concentrateGAULT, P; MAHAUT, M; KOROLCZUK, J et al.Le Lait (Print). 1990, Vol 70, Num 3, pp 217-232, issn 0023-7302, 16 p.Article

Comportement thixotrope de suspensions d'amidon de maïs soumises à un traitement thermique = Thixotropic behavior of maize starch suspensions under thermal treatmentBRETON, V; KOROLCZUK, J; DOUBLIER, J.-L et al.Les Cahiers de rhéologie (Paris). 1994, Vol 13, Num 1-2, pp 215-221, issn 1149-0039Conference Paper

Traitement d'ovoproduits en continu par champs électriques pulsés = Pulsed electric field continuous treatment of egg productsJEANTET, R; MCKEAG, J. Ripoll; CARBALLEIRA FERNANDEZ, J et al.Sciences des aliments. 2004, Vol 24, Num 2, pp 137-158, issn 0240-8813, 22 p.Article

Caracterisation rhéologique de la gélification des empois d'amidons modifiés = Rheological characteristics of modified starches gelatinisationBRETON-DOLLET, V; KOROLCZUK, J; DOUBLIER, J.-L et al.Les Cahiers de rhéologie (Paris). 1995, Vol 14, Num 2, pp 447-454, issn 1149-0039Conference Paper