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Pork quality after electrical or carbon dioxide stunning at slaughter

Adila V Marcon1, Fabiana R Caldara1, Geyssane F de Oliveira2

  • 1College of Agrarian Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul 79804-970, Brazil.

Meat Science
|June 1, 2019
PubMed

Keywords:
CarcassCondemnationCongestionFractureViscera

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