Comparison of different types of pork meat quality

• Autorzy: Lyczynski A. , Pospiech E. , Czyzak-Runowska G. , Rzosinska E. , Grzes B. , Mikolajczak B. , Iwanska E. , Slosarz P.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

comparison; different type; pork meat; meat quality; carcass trait

• Wydawca: -
• Czasopismo: Annals of Animal Science. Supplement
• Rocznik: 2005
• Numer: 2
• Opis fizyczny: p.95-98,ref.

Twórcy

autor

Lyczynski A.

• Department of Animal Origin Materials, 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 in Warsaw, Glogowska 239, 60-111 Poznan, Poland

autor

Czyzak-Runowska G.

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

autor

Rzosinska E.

• Department of Animal Origin Materials, 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

Mikolajczak B.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Iwanska E.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Slosarz P.

• Department of Sheep and Goat Breeding, Agricultural University, Wolynska 33, 60-637 Poznan, Poland