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Celem pracy była ocena możliwości wyboru mięsa kulinarnego o wysokiej jakości i spełniającego oczekiwania konsumentów na podstawie oceny mięsności tuczników oraz instrumentalny pomiar parametrów barwy i pH mięsa. Badania przeprowadzono na materiale 90 tuczników pochodzących z krzyżowania loch mieszańców ras Polskiej Białej Zwisłouchej i Wielkiej Białej Polskiej i loch linii Naïma z knurami hybrydami...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.