A. Łyczyński

Changes in proteins and tenderness of meat from young bulls of four breeds at three ages over 10 days of cold storage.

Agnieszka Iwanowska, Ewa Iwańska, B. Grześ et al. · Animal Science Papers and Reports · 2010 · 22 citations

Muscle Tissue, Young Bulls, Pathology +20

Muscle proteins and their changes in the process of meat tenderization

E. Pośpiech, B. Grześ, A. Łyczyński et al. · Animal Science Papers and Reports. Supplement · 2003 · 18 citations

Animal Physiology, Muscle Function, Health Sciences +8

Cold-pressed rapeseed cake as a component of the diet of common carp (Cyprinus carpio L.): effects on growth, nutrient utilization, body composition and meat quality

Jan Mazurkiewicz, A. Przybył, Grażyna Czyżak‐Runowska et al. · Aquaculture Nutrition · 2010 · 14 citations

Nutrition, Engineering, Nutritive Value +18

Estimation of selected porcine meat quality indicators on the basis of electrical conductivity measured 24 hours post-slaughter.

A. Łyczyński, Grażyna Czyżak‐Runowska, E. Pośpiech et al. · Animal Science Papers and Reports · 2009 · 11 citations

Electrical Conductivity, Meat Quality, Biostatistics +16