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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

Monika MichalczukDepartment of Animal Breeding and Production, Faculty of Animal Science, Warsaw University of Life Sciences - SGGW, Warsaw, PolandCorrespondence[email protected]
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Agata MarzecDepartment of Food Engineering and Process Management, Faculty of Food Sciences,Warsaw University of Life Sciences, Warsaw, PolandView further author information
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Krzysztof DamaziakDepartment of Animal Breeding and Production, Faculty of Animal Science, Warsaw University of Life Sciences - SGGW, Warsaw, PolandView further author information
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Żaneta Zdanowska-SąsiadekDepartment of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, PolandView further author information
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Katarzyna BogdańskaDepartment of Animal Breeding and Production, Faculty of Animal Science, Warsaw University of Life Sciences - SGGW, Warsaw, PolandView further author information
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Jan SlósarzDepartment of Animal Breeding and Production, Faculty of Animal Science, Warsaw University of Life Sciences - SGGW, Warsaw, PolandView further author information
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Jan NiemiecDepartment of Animal Breeding and Production, Faculty of Animal Science, Warsaw University of Life Sciences - SGGW, Warsaw, PolandView further author information
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Stefaan De SmetLaboratory for Animal Nutrition and Animal Product Quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, BelgiumView further author information
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Pages 667-671 | Received 06 Jan 2018, Accepted 01 Mar 2018, Published online: 29 May 2018

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