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The quality of pork and the shelf life of the chosen carcass elements during storage depending on the method of carcass chilling
Janiszewski, Piotr, Borzuta, Karol, Lisiak, Dariusz, Bartodziejska, Beata, Grześkowiak, Eugenia, Królasik, Joanna, Poławska, EwaLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13390
Date:
August, 2017
File:
PDF, 390 KB
english, 2017