Pork Quality Affected by Different Slaughter Conditions and Post Mortem Treatment of the Carcasses

Author: Garrido M.D.   Pedauyé J.   Bañon S.   Marques F.   Laencina J.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.27, Iss.2, 1994-04, pp. : 173-176

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