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dr inż. Grzegorz Przemysław Tokarczyk
Employment
- at Faculty of Food Sciences and Fisheries
- 1999 - present Head of Department of Fish, Plant and Gastronomy Technology at Faculty of Food Science and Fisheries
Research fields
- No data
Publications
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total: 17
Catalog Publications
Year 2023
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Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
Publication -
Nutritional Value of Banded Cricket and Mealworm Larvae
Publication
Year 2021
Year 2020
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Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with β‐1,3/1,6‐D‐glucans
Publication -
Straty i marnotrawstwo żywności w sektorze rybnym - przyczyny i sposoby ograniczania
Publication
Year 2019
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Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking
Publication -
The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating
Publication
Year 2017
Year 2016
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Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
Publication -
Effect of added roach flesh on quality and shelf live of flour-and-fish snacks
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Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
Publication
Year 2015
Year 2014
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ASSESSING USEFULNESS OF LOW-VALUE FISH IN PRODUCING SNACK FOODS
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Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions
Publication -
Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch
Publication
Year 2013
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DISTRIBUTION OF LIPIDS AND OXIDATIVE CHANGES THEREIN IN PARTICULARIZED PARTS OF RAINBOW TROUT FILLETS
Publication
Year 2011
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