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CyTA - Journal of Food Volume 15, 2017 - Issue 3
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Original Articles

Quality of pork loin stored under different light intensity

La calidad del lomo de cerdo almacenado bajo diferentes intensidades de luz

Monika Marcinkowska-LesiakDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandCorrespondence[email protected]
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,
Ewa PoławskaDepartment of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, PolandView further author information
,
Adrian StelmasiakDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
&
Agnieszka WierzbickaDepartment of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
Pages 336-343 | Received 25 May 2016, Accepted 29 Oct 2016, Published online: 20 Dec 2016

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