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Journal of Veterinary Research
Volume 57 (2013): Numero 3 (September 2013)
Accesso libero
Wild boar meat sensory attributes contributing general meat quality
Dominika Guzek
Dominika Guzek
,
Dominika Głąbska
Dominika Głąbska
,
Paweł Plewa
Paweł Plewa
,
Karolina Kozań
Karolina Kozań
,
Jacek Pietras
Jacek Pietras
,
Rafał Plewa
Rafał Plewa
,
Ewelina Pogorzelska
Ewelina Pogorzelska
,
Grzegorz Pogorzelski
Grzegorz Pogorzelski
,
Jędrzej Trajer
Jędrzej Trajer
e
Agnieszka Wierzbicka
Agnieszka Wierzbicka
| 27 set 2013
Journal of Veterinary Research
Volume 57 (2013): Numero 3 (September 2013)
INFORMAZIONI SU QUESTO ARTICOLO
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CONDIVIDI
Pubblicato online:
27 set 2013
Pagine:
357 - 363
DOI:
https://doi.org/10.2478/bvip-2013-0062
This content is open access.
Dominika Guzek
Division of Engineering in Nutrition Faculty of Human Nutrition and Consumer Sciences
Dominika Głąbska
Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences
Paweł Plewa
Division of Engineering in Nutrition Faculty of Human Nutrition and Consumer Sciences
Karolina Kozań
Division of Engineering in Nutrition Faculty of Human Nutrition and Consumer Sciences
Jacek Pietras
Division of Engineering in Nutrition Faculty of Human Nutrition and Consumer Sciences
Rafał Plewa
Division of Engineering in Nutrition Faculty of Human Nutrition and Consumer Sciences
Ewelina Pogorzelska
Division of Engineering in Nutrition Faculty of Human Nutrition and Consumer Sciences
Grzegorz Pogorzelski
Division of Engineering in Nutrition Faculty of Human Nutrition and Consumer Sciences
Jędrzej Trajer
Department of Fundamental Engineering, Faculty of Production Engineering, Warsaw University of Life Sciences
Warsaw, Poland
Agnieszka Wierzbicka
Division of Engineering in Nutrition Faculty of Human Nutrition and Consumer Sciences