Evaporative weight loss of pig carcass between slaughter and 24 hours post mortem in relation to rapid chill conditions and meat quality
A. Diestre and J. Vila
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Evaporative weight loss of pig carcass between slaughter and 24 hours post mortem in relation to rapid chill conditions and meat quality
A. Diestre and J. Vila