Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress
B. Grześ,E. Pospiech,M. Koćwin-Podsiadła,A. Łyczyński,E. Krzęcio,B. Mikołajczak,and E. Iwańska
B. Grześ
Institute of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland
E. Pospiech
Institute of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland
Department of Meat and Fat Technology of the Institute of Agricultural and Food Biotechnology in Poznań, Poland
M. Koćwin-Podsiadła
Department of Pig Breeding and Meat Quality Evaluation, Faculty of Life Sciences, University of Podlasie, Siedlce, Poland
A. Łyczyński
Department of Small Mammals Breeding and Raw Materials of Animal Origin, Faculty of Animal Breeding and Biology, Poznań University of Life Sciences, Poland
E. Krzęcio
B. Mikołajczak
E. Iwańska
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