![](/img/cover-not-exists.png)
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 DVolume:
76
Year:
1998
Language:
english
Journal:
Journal of Animal Science
DOI:
10.2527/1998.76174x
File:
PDF, 151 KB
english, 1998