The temperature of hams, measured subcutaneous and in the biceps femoris during slaughter and chilling. 1. Changes in temperature from exsanguination till the end of scalding

The temperature of hams, measured subcutaneous and in the biceps femoris during slaughter and chilling. 1. Changes in temperature from exsanguination till the end of scalding
P.G. van der Wal, C.H. Veerkamp, G. van Beek and B. Engel