Publisher
The Kielanowski Institute of Animal Physiology and Nutrition, PAS
Reference42 articles.
1. Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review
2. AMSA, 2015. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat. 2nd Ed., Ver. 1.0. American Meat Science Association, Champaign, Illinois, USA.
3. AOAC, 2015. Official Methods of Analysis, 19th Ed., AOAC International, Washington (DC), USA.
4. Impact of purified lignin on performance, rumen health, oxidative stress control and meat quality of lambs fed a high-concentrate diet
5. The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat