beef

The neural model of consumer acceptability of the product: the taste of beef evaluation

Annals of Warsaw University of Life Sciences - SGGW
Agriculture No 70 (Agricultural and Forest Engineering) 2017: 135-141
(Ann. Warsaw Univ. Life Sci. - SGGW, Agricult. 70, 2017)
DOI 10.22630/AAFE.2017.70.26

The neural model of consumer acceptability of the product: the taste of beef evaluation

KATARZYNA WOŹNIAK, MAŁGORZATA JAROS
Department of Fundamental of Technical Sciences, Warsaw University of Life Sciences - SGGW

The use of sternomandibularis muscle for beef quality assessment

Annals of Warsaw University of Life Sciences – SGGW
Animal Science No 56 (2), 2017: 239–247
(Ann. Warsaw Univ. of Life Sci. – SGGW, Anim. Sci. 56 (2), 2017)
DOI 10.22630/AAS.2017.56.2.25

Effect of beef from different fattening systems and fish meat on the selected indicators of diet utilization and health state of rats as model animals

Annals of Warsaw University of Life Sciences - SGGW
Animal Science No 51, 2012: 73-79
(Ann. Warsaw Univ. of Life Sci. - SGGW, Anim. Sci. 51, 2012)

Effect of beef from different fattening systems and fish meat on the selected indicators of diet utilization and health state of rats as model animals

ANDRZEJ ŁOZICKI
Department of Animal Nutrition and Feed Science, Warsaw University of Life Sciences - SGGW

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