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Author
Roman Szaruga
RELATIONSHIP BETWEEN CIE
L*A*B*
AND CIE
L*C*H
SCALE COLOUR PARAMETERS DETERMINED WHEN APPLYING ILLUMINANT C AND OBSERVER 2º AND ILLUMINANT D65 AND OBSERVER 10º AND PROXIMATE CHEMICAL COMPOSITION AND QUALITY TRAITS OF PORCINE LONGISSIMUS LUMBORUM MUSCLE
Tadeusz Karamucki
,
Małgorzata Jakubowska
,
Artur Rybarczyk
,
Roman Szaruga
,
Józefa Gardzielewska
,
Wanda Natalczyk-Szymkowska
Pol. J. Food Nutr. Sci. 2006;56(2):129–135
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Abstract
Article
(PDF)
MEAT QUALITY OF PORKERS ACCORDING TO CARCASS MUSCULATURE DEGREE WITH REGARD TO RYR1 GENOTYPE
Jerzy Kortz
,
Roman Szaruga
,
Wojciech Kapelański
,
Artur Rybarczyk
,
Jolanta Kurył
,
Tadeusz Karamucki
,
Wanda Natalczyk-Szymkowska
Pol. J. Food Nutr. Sci. 2004;54(3):291–295
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Abstract
Article
(PDF)
CORRELATION BETWEEN MEAT WATER-SOLUBLE PROTEIN CONTENT AND CARCASS AND MEAT QUALITY TRAITS OF PORKERS DIFFERING IN MEATINESS.
Tadeusz Karamucki
,
Jerzy Kortz
,
Artur Rybarczyk
,
Józefa Gardzielewska
,
Małgorzata Jakubowska
,
Wanda Natalczyk-Szymkowska
,
Aneta Otolińska
,
Roman Szaruga
Pol. J. Food Nutr. Sci. 2004;54(2):185–190
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XLV Scientific Session of the Committee on Food and Nutrition Sciences of the Polish Academy of Sciences "Food in the Green Deal strategy"
Gdańsk, 01.07.2021 - 02.07.2021
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