Comparison of culinary and technological properties of meat from selected genetic groups of pigs

Grzes, B., E-mail: bgrzes@au.poznan.pl ; Pospiech, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology) ; Kocwin-Podsiadla, M ; Krzecio, E. (University of Podlasie, Siedlce (Poland). Dept. of Pig Breeding and Meat Quality Evaluation) ; Kuryl, J. (Polish Academy of Sciences, Jastrzebiec (Poland). Inst. of Genetics and Animal Breeding) ; Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Material) ; Mikolajczak, B ; Iwanska, E. (Poznan Agricultural University (Poland). Inst. of Meat Technology)

Polish journal of food and nutrition sciences, 2005, Vol.14 (1), p.55-58 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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