Effect of time between bleeding and the entry of carcasses in chilling chamber and chilling rates on pork quality
M.C. Bressan, P.O. Vargas Culau, J.M. Rubensan Ourique and S. Nicolaiewsky
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of time between bleeding and the entry of carcasses in chilling chamber and chilling rates on pork quality
M.C. Bressan, P.O. Vargas Culau, J.M. Rubensan Ourique and S. Nicolaiewsky