À propos de cet article
Publié en ligne: 29 janv. 2021
Pages: 347 - 360
Reçu: 21 oct. 2019
Accepté: 02 juin 2020
DOI: https://doi.org/10.2478/aoas-2020-0061
Mots clés
© 2020 Piotr Janiszewski et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Janiszewski, Piotr
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food BiotechnologyPoznań, Poland
Grześkowiak, Eugenia
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food BiotechnologyPoznań, Poland
Lisiak, Dariusz
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food BiotechnologyPoznań, Poland
Borys, Bronisław
Experimental Station Kołuda Wielka, National Research Institute of Animal Production in KrakówJanikowo, Poland
Borzuta, Karol
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food BiotechnologyPoznań, Poland
Lisiak, Beata
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food BiotechnologyPoznań, Poland