Chemical composition, selected physicochemical properties and meat sensory characteristics in five types of emu muscles (Dromaius novaehollandiae)

• Autorzy: Jakubowska M. , Buclaw M. , Majewska D. , Szczerbinska D. , Karamucki T.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2019
• Tom: 37
• Numer: 2
• Opis fizyczny: p.195-208,fig.,ref.

Twórcy

autor

Jakubowska M.

• Department of Immunology, Microbiology and Physiological Chemistry, Institute of Food Commodity Sciences, West Pomeranian University of Technology Szczecin, 45 Piastow, Szczecin 70-311, Poland

autor

Buclaw M.

• West Pomeranian University of Technology Szczecin, Department of Poultry and Ornamental Birds Breeding, 29 Klemensa Janickiego St., 71-270 Szczecin, Poland

autor

Majewska D.

• West Pomeranian University of Technology Szczecin, Department of Poultry and Ornamental Birds Breeding, 29 Klemensa Janickiego St., 71-270 Szczecin, Poland

autor

Szczerbinska D.

• West Pomeranian University of Technology Szczecin, Department of Poultry and Ornamental Birds Breeding, 29 Klemensa Janickiego St., 71-270 Szczecin, Poland

autor

Karamucki T.

• Department of Immunology, Microbiology and Physiological Chemistry, Institute of Food Commodity Sciences,West Pomeranian University of Technology Szczecin, 45 Piastow, Szczecin 70-311, Poland