The relation between intramuscular fat level in the longissimus muscle and the quality of pig carcasses and meat

• Autorzy: Pietruszka A. , Jacyno E. , Kawecka M. , Biel W.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Annals of Animal Science
• Rocznik: 2015
• Tom: 15
• Numer: 4
• Opis fizyczny: p.1031-1041,ref.

Twórcy

autor

Pietruszka A.

• Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Judyma 10, 71-466 Szczecin, Poland

autor

Jacyno E.

• Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Judyma 10, 71-466 Szczecin, Poland

autor

Kawecka M.

• Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Judyma 10, 71-466 Szczecin, Poland

autor

Biel W.

• Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Judyma 10, 71-466 Szczecin, Poland

Identyfikatory

DOI

10.1515/aoas-2015-0046