Etude de l'influence des paramètres de pré-abattage sur le pH des carcasses de porc.

By Marianne Sindic, Gilles Mertens, M. Renkens and Claude Deroanne

Peer reviewe

Topics: Life sciences :: Food science, Sciences du vivant :: Sciences des denrées alimentaires

Year: 2006

OAI identifier: oai:orbi.ulg.ac.be:2268/71016

Provided by: Open Repository and Bibliography

Download PDF:
_{Sorry, we are unable to provide the full text but you may find it at the
following location(s):}

https://orbi.uliege.be/handle/... (external link)