The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review
Authors
Karol Borzuta
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
Dariusz Lisiak
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
Piotr Janiszewski
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
Eugenia Grześkowiak
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
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: 4 times per year
Keywords:
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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.