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Publications by Krzysztof Wojtycza
Comparison of the Physicochemical and Sensory Characteristics of Rhode Island Red (R-11) Capons and Cockerels
Annals of Animal Science
Animal Science
Zoology
Food Animals
Small Animals
Sense of Smell and Volatile Aroma Compounds and Their Role in the Evaluation of the Quality of Products of Animal Origin – A Review
Annals of Animal Science
Animal Science
Zoology
Food Animals
Small Animals
Related publications
Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-Type Sausage
Postmortem Degradation of Desmin and Dystrophin in Breast Muscles From Capons and Cockerels
Annals of Animal Science
Animal Science
Zoology
Food Animals
Small Animals
Glacial Geology and Aquifer Characteristics of the Big River Area, Central Rhode Island
Effect of Caponisation on Physicochemical and Sensory Characteristics of Chickens
Animal
Animal Science
Zoology
Physicochemical, Microbiological and Sensory Characteristics of Cashew Milk Formulated Yoghurt
African Journal of Food Science
Bedrock Geology of Rhode Island
Effect of Flammulina Velutipes on the Physicochemical and Sensory Characteristics of Cantonese Sausages
Meat Science
Food Science
Physicochemical and Sensory Characteristics of Sudanese LowFat Cheese During Storage Period
IOSR Journal of Agriculture and Veterinary Science
Providence, Rhode Island
The Iowa Review
