Level of intramuscular fat and selected slaughter traits and pork meat quality

• Autorzy: Lyczynski A. , Pospiech E. , K , Kocwin-Podsiadla M. , Rzosinska E. , Czyzak-Runowska G. , Grzes B. , Krzecio E.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Annals of Animal Science. Supplement
• Rocznik: 2004
• Numer: 2
• Opis fizyczny: p.235-239,ref.

Twórcy

autor

Lyczynski A.

• Department of Raw Materials of Animal Origin, Agricultural University, Wolynska 33, 60-637 Poznan, Poland

autor

Pospiech E.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland
• Meat and Fat Research Institute, Glogowska 239, 60-111 Poznan, Poland

autor

K

autor

Kocwin-Podsiadla M.

• Department of Pig Breeding and Meat Evaluation, University of Podlasie, B.Prusa 14, 08-110 Siedlce, Poland

autor

Rzosinska E.

• Department of Raw Materials of Animal Origin, Agricultural University, Wolynska 33, 60-637 Poznan, Poland

autor

Czyzak-Runowska G.

• Department of Raw Materials of Animal Origin, Agricultural University, Wolynska 33, 60-637 Poznan, Poland

autor

Grzes B.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Krzecio E.

• Department of Pig Breeding and Meat Evaluation, University of Podlasie, B.Prusa 14, 08-110 Siedlce, Poland