Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Katarzyna Bogdańska"'
Autor:
Monika Michalczuk, Agata Marzec, Krzysztof Damaziak, Żaneta Zdanowska-Sąsiadek, Katarzyna Bogdańska, Jan Slósarz, Jan Niemiec, Stefaan De Smet
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 667-671 (2018)
Sensory quality of roasted breast muscles of two genotypes of chickens kept for 9 weeks of life in an outdoor or indoor system was tested by Quantitative Descriptive Analysis (QDA). After roasting in a convective-steam oven, 72 individual pectoral mu
Externí odkaz:
https://doaj.org/article/ecb02ef13d034bf4af6eee10971ccf5b
Autor:
Aleksandra Kalińska, Brygida Kruzińska, Izabela Golan, Monika Michalczuk, Katarzyna Bogdańska, Justyna Kryszczak, Krzysztof Damaziak, Katarzyna Ząbek, Katarzyna Konefał
Publikováno v:
Annals of Warsaw University of Life Sciences - SGGW - Animal Science. 57:77-82
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::857df8e4fcb410a72b768002bc9aefd2
https://doi.org/10.22630/aas.2018.57.1.7
https://doi.org/10.22630/aas.2018.57.1.7
Autor:
Stefaan De Smet, Jan Slósarz, Monika Michalczuk, Jan Niemiec, Agata Marzec, Katarzyna Bogdańska, Żaneta Zdanowska-Sąsiadek, Krzysztof Damaziak
Publikováno v:
CYTA-JOURNAL OF FOOD
CyTA-Journal of Food, Vol 16, Iss 1, Pp 667-671 (2018)
CyTA-Journal of Food, Vol 16, Iss 1, Pp 667-671 (2018)
Sensory quality of roasted breast muscles of two genotypes of chickens kept for 9weeks of life in an outdoor or indoor system was tested by Quantitative Descriptive Analysis (QDA). After roasting in a convective-steam oven, 72 individual pectoral mus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19fc0454c1f19311718338f343afc522
https://doi.org/10.1080/19476337.2018.1448457
https://doi.org/10.1080/19476337.2018.1448457