Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age
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Language: English
Page range: 677 - 692
Submitted on: Nov 26, 2018
Accepted on: Nov 20, 2019
Published on: May 4, 2020
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year
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© 2020 Władysław Migdał, Marian Różycki, Aurelia Mucha, Mirosław Tyra, Małgorzata Natonek-Wiśniewska, Maria Walczycka, Piotr Kulawik, Ewelina Węsierska, Marzena Zając, Joanna Tkaczewska, Łukasz Migdał, Katarzyna Krępa-Stefanik, published by National Research Institute of Animal Production
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