14 citations as recorded by crossref.

1. Response to reduced dietary protein level on growth performance in growing Windsnyer pigs V. Hlatini et al. 10.1007/s11250-020-02533-x
2. Carcass Composition and Quality of Meat of Pulawska and Pulawska x PLW Crossbred Pigs Fed Rations with Naked Oats A. Milczarek 10.3390/ani11123342
3. African Local Pig Genetic Resources in the Context of Climate Change Adaptation L. Pius et al. 10.3390/ani14162407
4. The Indigenous Prestice Black-Pied Pig Breed Differs from a Commercial Hybrid in Growth Intensity, Carcass Value and Meat Quality P. Nevrkla et al. 10.3390/agriculture11040331
5. Histological characteristics and functional properties of red and white parts of <i>m. semitendinosus</i> of slaughter pigs A. Semenova et al. 10.21323/2414-438X-2023-8-3-191-202
6. Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred G. Siemiński et al. 10.3390/ani13152408
7. Quality and Processability of Meat in Polish Native Pigs – A Review K. Szulc et al. 10.2478/aoas-2024-0027
8. Carcass Composition and Physicochemical Characteristics of Meat from Pork Chains Based on Native and Hybrid Pigs G. Kušec et al. 10.3390/pr10020370
9. Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies V. Razmaitė et al. 10.3390/foods13050798
10. Husbandry practices associated with extensification in European pig production and their effects on pork quality A. Ludwiczak et al. 10.1016/j.meatsci.2023.109339
11. The relationship between acidification (pH) and meat quality traits of polish white breed pigs H. Jankowiak et al. 10.1007/s00217-021-03837-4
12. The Muscle Fibre Characteristics and the Meat Quality of m. longissimus thoracis from Polish Native Złotnicka Spotted Pigs and the Crossbreed Fatteners from the Crossing of Duroc and Polish Large White Boars K. Szulc et al. 10.3390/app12063051
13. Comparison of meat quality from Naïma and DanBred hybrid sows mated with P-76 boars A. Zybert et al. 10.1590/0103-8478cr20200125
14. Microscopic methods to study meat and meat product quality V. Pchelkina 10.21323/2618-9771-2024-7-2-253-262