Resting of pigs and hot-fat trimming and accelerated...

Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality.

Milligan, S D, Ramsey, C B, Miller, M F, Kaster, C S, Thompson, L D
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Volume:
76
Year:
1998
Language:
english
Journal:
Journal of Animal Science
DOI:
10.2527/1998.76174x
File:
PDF, 151 KB
english, 1998
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