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Low stress pre-slaughter handling: effect of lairage time on the meat quality of pork

โœ Scribed by Margit Dall Aaslyng; Patricia Barton Gade


Book ID
117496139
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
134 KB
Volume
57
Category
Article
ISSN
0309-1740

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