Wild boar meat sensory attributes contributing general meat quality
By: Dominika Guzek, Dominika Głąbska, Paweł Plewa, Karolina Kozań, Jacek Pietras, Rafał Plewa, Ewelina Pogorzelska, Grzegorz Pogorzelski, Jędrzej Trajer and Agnieszka Wierzbicka
Open Access
|Sep 2013Authors
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
DOI: https://doi.org/10.2478/bvip-2013-0062 | Journal eISSN: 2450-8608
Language: English
Page range: 357 - 363
Published on: Sep 27, 2013
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2013 Dominika Guzek, Dominika Głąbska, Paweł Plewa, Karolina Kozań, Jacek Pietras, Rafał Plewa, Ewelina Pogorzelska, Grzegorz Pogorzelski, Jędrzej Trajer, Agnieszka Wierzbicka, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons License.