Meat quality - Genetic background and methods of its analysis by Marek Kowalczyk, Agnieszka Kaliniak-Dziura, Michał Prasow, Piotr Domaradzki, Anna Litwińczuk

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Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (<i>Carassius gibelio</i>) by Piotr Skałecki, Agnieszka Kaliniak-Dziura, Piotr Domaradzki, Mariusz Florek, Monika Kępka

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Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés by Piotr Skałecki, Agnieszka Kaliniak-Dziura, Piotr Domaradzki, Mariusz Florek, Ewa Poleszak, Małgorzata Dmoch

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Antioxidant Properties and Proximate Composition of Different Tissues of European Beaver by Mariusz Florek, Piotr Domaradzki, Piotr Skałecki, Małgorzata Stryjecka, Katarzyna Tajchman, Agnieszka Kaliniak-Dziura, Anna Teter, Monika Kędzierska-Matysek

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Meat Nutritional Value of Puławska Fattening Pigs, Polish Large White × Puławska Crossbreeds and Hybrids of DanBred by Grzegorz Siemiński, Piotr Skałecki, Mariusz Florek, Piotr Domaradzki, Ewa Poleszak, Małgorzata Dmoch, Małgorzata Ryszkowska-Siwko, Monika Kędzierska-Matysek, Anna Teter, Marek Kowalczyk, Agnieszka Kaliniak-Dziura

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