Login
Registrati
Reimposta password
Pubblica & Distribuisci
Soluzioni Editoriali
Soluzioni di Distribuzione
Temi
Architettura e design
Arti
Business e Economia
Chimica
Chimica industriale
Farmacia
Filosofia
Fisica
Geoscienze
Ingegneria
Interesse generale
Legge
Letteratura
Linguistica e semiotica
Matematica
Medicina
Musica
Scienze bibliotecarie e dell'informazione, studi library
Scienze dei materiali
Scienze della vita
Scienze informatiche
Scienze sociali
Sport e tempo libero
Storia
Studi classici e del Vicino Oriente antico
Studi culturali
Studi ebraici
Teologia e religione
Pubblicazioni
Riviste
Libri
Atti
Editori
Blog
Contatti
Cerca
EUR
USD
GBP
Italiano
English
Deutsch
Polski
Español
Français
Italiano
Carrello
Home
Riviste
Annals of Animal Science
Volume 20 (2020): Numero 2 (April 2020)
Accesso libero
Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age
Władysław Migdał
Władysław Migdał
,
Marian Różycki
Marian Różycki
,
Aurelia Mucha
Aurelia Mucha
,
Mirosław Tyra
Mirosław Tyra
,
Małgorzata Natonek-Wiśniewska
Małgorzata Natonek-Wiśniewska
,
Maria Walczycka
Maria Walczycka
,
Piotr Kulawik
Piotr Kulawik
,
Ewelina Węsierska
Ewelina Węsierska
,
Marzena Zając
Marzena Zając
,
Joanna Tkaczewska
Joanna Tkaczewska
,
Łukasz Migdał
Łukasz Migdał
e
Katarzyna Krępa-Stefanik
Katarzyna Krępa-Stefanik
| 04 mag 2020
Annals of Animal Science
Volume 20 (2020): Numero 2 (April 2020)
INFORMAZIONI SU QUESTO ARTICOLO
Articolo precedente
Articolo Successivo
Sommario
Bibliografia
Autori
Articoli in questo Numero
Anteprima
PDF
Cita
CONDIVIDI
Pubblicato online:
04 mag 2020
Pagine:
677 - 692
Ricevuto:
26 nov 2018
Accettato:
20 nov 2019
DOI:
https://doi.org/10.2478/aoas-2019-0085
Parole chiave
pigs
,
meat parameters
,
texture profile
,
shear force
© 2020 Władysław Migdał et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Władysław Migdał
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Marian Różycki
National Research Institute of Animal Production
Kraków, Poland
Aurelia Mucha
National Research Institute of Animal Production
Kraków, Poland
Mirosław Tyra
National Research Institute of Animal Production
Kraków, Poland
Małgorzata Natonek-Wiśniewska
National Research Institute of Animal Production
Kraków, Poland
Maria Walczycka
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Piotr Kulawik
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Ewelina Węsierska
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Marzena Zając
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Joanna Tkaczewska
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Łukasz Migdał
Department of Genetics and Animal Breeding, Faculty of Animal Science, University of Agriculture in Krakow
Kraków, Poland
Katarzyna Krępa-Stefanik
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland