Effects of Carcass Weight and Muscle on Texture, Structure, Rheological Properties and Myofibre Characteristics of Roe Deer von Zochowska, Joanna, Lachowicz, Kazimierz, Sobczak, Malgorzata, Gajowiecki, Leszek

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Texture and rheological properties of meat from pigs of different halothane genotypes von Lachowicz, K, Gajowiecki, L, Dvorak, J, Czarnecki, R, Oryl, B

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Comparative analysis of the susceptibility of selected muscles of Pietrain, Duroc and Polish Large White×Polish Landrace pigs to massage-induced changes von SOBCZAK, Malgorzata, LACHOWICZ, Kazimierz, CZARNECKI, Roman, GAJOWIECKI, Leszek, KLEMKE, Andrzej, ZOCHOWSKA, Joanna

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Comparison of texture and structure of ST (Semitendinosus) muscle of Black-White cattle crossbreds with Charolaise, Marchigiana, Piemontese and Chianina and its susceptibility to m... von Lachowicz, K.,Szczecin Agricultural University (Poland). Dept. of Meat Technology, Kamieniecki, H.,Szczecin Agricultural University (Poland). Dept. of Ruminant Animal Science, Gajowiecki, L.,Szczecin Agricultural University (Poland). Dept. of Meat Technology, Wojcik, J, Szarkowski, K.,Szczecin Agricultural University (Poland). Dept. of Ruminant Animal Science, Sobczak, M, Zochowska-Kujawska, J, Kotowicz, M, Zych, A.,Szczecin Agricultural University (Poland). Dept. of Meat Technology

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Fish and other aquatic animals and semi-finished products obtained from them, fresh and frozen - Crylic Precipitate BN-90/8022-13 von Central Laboratory of Fish Industry (Gdynia), Gajowiecki, Leszek, Centralne Laboratorium Przemysłu Rybnego (Gdynia)

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