The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review
Language: English
Page range: 857 - 873
Submitted on: Jan 18, 2019
|Accepted on: May 29, 2019
|Published on: Oct 30, 2019
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
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© 2019 Karol Borzuta, Dariusz Lisiak, Piotr Janiszewski, Eugenia Grześkowiak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.