Influence of Pre-Slaughter Process on Pork Quality: An Overview
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559120902956216
Reference117 articles.
1. Factors of significance for pork quality—a review
2. Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature
3. GENETICS OF PIG MEAT QUALITY: A REVIEW
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