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Andrzej Łyczynski

5

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14

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The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

2017 European Food Research and Technology
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Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress

2010 Archives Animal Breeding
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ANALYSIS OF THE CAUSES OF MEAT QUALITY VARIATIONS IN PIGS WITH IDENTICAL GENOTYPE

2005 Polish Journal of Food and Nutrition Sciences
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COMPARISON OF CULINARY AND TECHNOLOGICAL PROPERTIES OF MEAT FROM SELECTED GENETIC GROUPS OF PIGS

2005 Polish Journal of Food and Nutrition Sciences
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CULINARY AND TECHNOLOGICAL USEFULNESS OF MEAT FATTENERS, ORIGINATED FROM THE CROSSBREEDING OF DANISH LANDRACE GILTS AND DUROC BOARS, SLAUGHTERED AT DIFFERENT WEIGHTS*

2004 Polish Journal of Food and Nutrition Sciences
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