| 1 |
Hądzlik L. |
Fifteen years of Polish Federation of Cattle Breeders and Milk Producers |
| 3 |
Grodzki H., Przysucha T. |
Commercial crossbreeding as one of the methods of increasing the quantity and improving the quality of beef |
| 7 |
Korwin-Kossakowska A. |
Utilization of the studiem on molecular genetics in pork meat production |
| 11 |
Blicharski T., Hammermeister A., Warda A. |
Complex system of producing the high-quality pork meat – PQS (Pork Quality System) – cooperation of breeders, producers and processors |
| 13 |
Batorska M., Więcek J. |
Effect of the selected feed additives on pork meat quality |
| 16 |
Lisiak D., Janiszewski P. |
Basic problems of meat turnover – classification, monitoring and trade |
| 20 |
Rant W. |
Genetic and environmental factors, affecting slaughter value and quality of lamb meat |
| 26 |
Michalczuk M., Siennicka A. |
Dietetic properties of meat derived from various poultry species kept in alternative management systems |
| 30 |
Krzęcio E. |
Meat – the indispensable component of human diet? |
| 32 |
J. Niedziółka |
Some words in memory of Prof. Bogusław Barabasz (1949-2010) |
