Carcass weight and selected pork slaughter and meat quality traits

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

Abstrakty

EN

• Wydawca: -
• Czasopismo: Annals of Animal Science. Supplement
• Rocznik: 2004
• Numer: 2
• Opis fizyczny: p.241-2246,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

Rzosinska E.

• 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

Czyzak-Runowska G.

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

autor

Pietrzak M.

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