Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat
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Title
Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat
Authors
Keywords
Holistic view, Meat quality, Stakeholders, Pigs, Production factors
Journal
Animal
Volume -, Issue -, Pages 100402
Publisher
Elsevier BV
Online
2021-11-24
DOI
10.1016/j.animal.2021.100402
References
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