Evaluation of the efficacy of lactic acid and buffered lactic acid on naturally contaminated pork carcasses during the slaughtering process
A. Le Roux, B. Minvielle and E. Gault
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Evaluation of the efficacy of lactic acid and buffered lactic acid on naturally contaminated pork carcasses during the slaughtering process
A. Le Roux, B. Minvielle and E. Gault