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2013 | 57 | 3 |
Tytuł artykułu

Wild boar meat sensory attributes contributing general meat quality

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Słowa kluczowe
Wydawca
-
Rocznik
Tom
57
Numer
3
Opis fizyczny
p.357-363,fig.,ref.
Twórcy
autor
  • Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
autor
  • Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
autor
  • Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
autor
  • Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
autor
  • Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
autor
  • Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
  • Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
  • Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
autor
  • Department of Fundamental Engineering, Faculty of Production Engineering, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
  • Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
Bibliografia
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-c1913644-9d9c-4059-9d69-71767bf1f91f
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