INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 29 gen 2021
Pagine: 347 - 360
Ricevuto: 21 ott 2019
Accettato: 02 giu 2020
DOI: https://doi.org/10.2478/aoas-2020-0061
Parole chiave
© 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