Beef Tenderness Improvement by Dietary Vitamin D(3) Supplementation in the Last Stage of Fattening of Cattle

por Półtorak, Andrzej, Moczkowska, Małgorzata, Wyrwisz, Jarosław, Wierzbicka, Agnieszka
Publicado 2017

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

por Horbańczuk, Olaf K., Moczkowska, Małgorzata, Marchewka, Joanna, Atanasov, Atanas G., Kurek, Marcin A.
Publicado 2019

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

por Wyrwisz, Jarosław, Moczkowska, Małgorzata, Kurek, Marcin Andrzej, Karp, Sabina, Atanasov, Atanas G., Wierzbicka, Agnieszka
Publicado 2019