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RAUW et al.,
2003
pHI
|
PRZYBYLSKI et al.,PRZYBYLSKI, W. et al. Jakość technologiczna i sensoryczna wadliwego mięsa wieprzowego. ŻYWNOŚĆ. Nauka. Technologia. Jakość, v.1, n.80, p.116-127, 2012. Available from: <Available from: http://bazekon.icm.edu.pl/bazekon/element/bwmeta1.element.ekon-element-000171309121 >. Accessed: Apr. 21, 2020. http://bazekon.icm.edu.pl/bazekon/elemen...
2012PRZYBYLSKI, W. et al. Jakość technologiczna i sensoryczna wadliwego mięsa wieprzowego. ŻYWNOŚĆ. Nauka. Technologia. Jakość, v.1, n.80, p.116-127, 2012. Available from: <Available from: http://bazekon.icm.edu.pl/bazekon/element/bwmeta1.element.ekon-element-000171309121 >. Accessed: Apr. 21, 2020. http://bazekon.icm.edu.pl/bazekon/elemen...
pHII |
POSPIECH et al.,POSPIECH, E. et al. Meat defects and their characteristic. In: Pisula, A.; Pospiech, E. Meat - Science and technology base. Warsaw: SGGW Publisher, Warsaw, 2011, pp. 233-243.
2011POSPIECH, E. et al. Meat defects and their characteristic. In: Pisula, A.; Pospiech, E. Meat - Science and technology base. Warsaw: SGGW Publisher, Warsaw, 2011, pp. 233-243. pHIII |
KOĆWIN-PODSIADŁA,KOĆWIN-PODSIADŁA, M. et al. Pork quality and methods of its evaluation - a review. Polish Journal of Food and Nutrition Science s, v.56, n.3, p.241-248, 2006. Available from: <Available from: http://journal.pan.olsztyn.pl/PORK-QUALITY-AND-METHODS-OF-ITS-EVALUATION-A REVIEW,97943,0,2.html >. Accessed: Jun. 27, 2020. http://journal.pan.olsztyn.pl/PORK-QUALI...
2006KOĆWIN-PODSIADŁA, M. et al. Pork quality and methods of its evaluation - a review. Polish Journal of Food and Nutrition Science s, v.56, n.3, p.241-248, 2006. Available from: <Available from: http://journal.pan.olsztyn.pl/PORK-QUALITY-AND-METHODS-OF-ITS-EVALUATION-A REVIEW,97943,0,2.html >. Accessed: Jun. 27, 2020. http://journal.pan.olsztyn.pl/PORK-QUALI...
pHIV |
PIC,PIC 2003. Pork Meat Quality: Understanding Industry Measurements and Guidelines. [2016-11-25]. Available from: <Available from: https://thepigsite.com/articles/pork-meat-quality-understanding-industry-measurements-and-guidelines >. Accessed: Feb. 7, 2020. doi: 10.1016/j.livsci.2007.01.155. https://thepigsite.com/articles/pork-mea...
2003PIC 2003. Pork Meat Quality: Understanding Industry Measurements and Guidelines. [2016-11-25]. Available from: <Available from: https://thepigsite.com/articles/pork-meat-quality-understanding-industry-measurements-and-guidelines >. Accessed: Feb. 7, 2020. doi: 10.1016/j.livsci.2007.01.155. https://thepigsite.com/articles/pork-mea...
pHV
|
PIC,
2003
pHVm1
|
PIC,
2003
pHVm2
|
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