Effect of crossing White Zlotnicka and Polish Large White Pigs on the quality of culinary meat and raw smoked loin

• Autorzy: Grzeskowiak E. , Borzuta K. , Strzelecki J. , Buczynski J. T. , Borys A. , Lisiak D. , Janiszewski P.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Annals of Animal Science. Supplement
• Rocznik: 2006
• Numer: 2/1
• Opis fizyczny: p.267-270,ref.

Twórcy

autor

Grzeskowiak E.

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

autor

Borzuta K.

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

autor

Strzelecki J.

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

autor

Buczynski J. T.

• Department of Pig Breeding and Production, Agricultural University, Wolynska 33, 60-637 Poznan, Poland

autor

Borys A.

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

autor

Lisiak D.

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

autor

Janiszewski P.

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

Uwagi

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