Wild boar meat sensory attributes contributing general meat quality
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27 sept. 2013
À propos de cet article
Publié en ligne: 27 sept. 2013
Pages: 357 - 363
DOI: https://doi.org/10.2478/bvip-2013-0062
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Guzek, Dominika
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences
Głąbska, Dominika
Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences
Plewa, Paweł
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences
Kozań, Karolina
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences
Pietras, Jacek
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences
Plewa, Rafał
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences
Pogorzelska, Ewelina
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences
Pogorzelski, Grzegorz
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences
Trajer, Jędrzej
Department of Fundamental Engineering, Faculty of Production Engineering, Warsaw University of Life SciencesWarsaw, Poland
Wierzbicka, Agnieszka
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences