Volume 9
Issue 4/volume9
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume9/issue4/volume9/art-13.html
A COMPARATIVE ANALYSIS OF A QUALITY AND UTILITY OF LL AND BF MUSCLES OF PORKERS OF DIFFERENT GENOTYPE TO MASSAGED PRODUCTS
Małgorzata Sobczak1, Kazimierz Lachowicz2, Joanna Żochowska-Kujawska2, Leszek Gajowiecki3, Andrzej Klemke4
1 Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
2 Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
3 Department of Meat Technology,
Agricultural University of Szczecin, Poland
4 Department of Meat Technology,
Faculty of Food Sciences and Fisheries,
Agricultural University of Szczecin, Poland
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Key words:
muscles, porks, structure, texture, massaging.
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Małgorzata Sobczak
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: msobczak@zut.edu.pl
Kazimierz Lachowicz
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
Joanna Żochowska-Kujawska
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: joanna.zochowska-kujawska@fish.ar.szczecin.pl
Leszek Gajowiecki
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
Andrzej Klemke
Department of Meat Technology,
Faculty of Food Sciences and Fisheries,
Agricultural University of Szczecin, Poland
K. Krolewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.