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Effect of the slaughter process on temperature, pH fall and meat quality in pigs [including 5 articles]

1998

Maribo, H.

AGROVOC Keywords
abattage d'animaux body temperature calidad cambios post mortem canal animal carcasse carcasses carne carne de cerdo cerdo meat modification postmortem ph porcin pork postmortem changes quality sacrificio slaughtering swine temperatura del cuerpo viande viande porcine
Bibliographic information
Publisher
KVL
Pagination
163 p.
Other Subjects
Temperature corporelle; Qualite
Language
English
Note
Summaries (Da, En)
5 ill., 80 ref.
Type
Summary; Thesis; Non-Conventional; Bibliography
Corporate Author
Kongelige Veterinaer- og Landbohoejskole, Copenhagen (Denmark)
2000-08-15
AGRIS AP
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