Post-slaughter changes in selected meat quality parametres in pigs

• Autorzy: Grzeskowiak E. , Borzuta K. , Strzelecki J. , Borys A. , Lisiak D. , Rogalski J.

Warianty tytułu

PL

Zmiany wybranych parametrów jakości mięsa wieprzowego post mortem

• Języki publikacji: EN

Abstrakty

EN

PL

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports. Supplement
• Rocznik: 2004
• Tom: 22
• Numer: 3
• Opis fizyczny: p.119-125,ref.

Twórcy

autor

Grzeskowiak E.

• Raw Materials and Engineering Department in Poznan, Meat and Fat Research Institute in Warsaw, Glogowska 239, 60-111 Poznan, Poland

autor

Borzuta K.

• Raw Materials and Engineering Department in Poznan, Meat and Fat Research Institute in Warsaw, Glogowska 239, 60-111 Poznan, Poland

autor

Strzelecki J.

• Raw Materials and Engineering Department in Poznan, Meat and Fat Research Institute in Warsaw, Glogowska 239, 60-111 Poznan, Poland

autor

Borys A.

• Raw Materials and Engineering Department in Poznan, Meat and Fat Research Institute in Warsaw, Glogowska 239, 60-111 Poznan, Poland

autor

Lisiak D.

• Raw Materials and Engineering Department in Poznan, Meat and Fat Research Institute in Warsaw, Glogowska 239, 60-111 Poznan, Poland

autor

Rogalski J.

• Raw Materials and Engineering Department in Poznan, Meat and Fat Research Institute in Warsaw, Glogowska 239, 60-111 Poznan, Poland