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The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment Cover

The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment

Annals of Animal Science
Volume 23 (2023): Issue 1 (January 2023)
By: Ewa Gornowicz,  Anita Dobek,  Krzysztof Moliński and  Tomasz Szwaczkowski  
Open Access
|Jan 2023

Authors

Ewa Gornowicz

Experimental Unit Station of National Research Institute of Animal Production in Kołuda Wielka, Waterfowl Genetic Resource Station Dworzyska, Kórnik, Poland

Anita Dobek

Department of Mathematical and Statistical Methods, Poznań University of Life Sciences, Poznań, Poland

Krzysztof Moliński

Department of Mathematical and Statistical Methods, Poznań University of Life Sciences, Poznań, Poland

Tomasz Szwaczkowski

tomasz.szwaczkowski@up.poznan.pl

Department of Genetics and Animal Breeding, Poznań University of Life Sciences, Poznań, Poland
DOI: https://doi.org/10.2478/aoas-2022-0035 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 265 - 273
Submitted on: Nov 16, 2021
|
Accepted on: Mar 31, 2022
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Published on: Jan 27, 2023
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
duck meat,
physicochemical properties,
organoleptic assessment
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2023 Ewa Gornowicz, Anita Dobek, Krzysztof Moliński, Tomasz Szwaczkowski, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

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