The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review
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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
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© 2019 Karol Borzuta, Dariusz Lisiak, Piotr Janiszewski, Eugenia Grześkowiak, published by National Research Institute of Animal Production
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