The Impact of an Extended Bleed-to-evisceration Interval on the Microbiological Quality of On-farm Slaughtered Cattle Carcasses
| Autor: | Maldague, A., Daube, G., Martinelle, L., Lagamme, C., Crèvecoeur, S., Vandenheede, M., Korsak, N. |
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| Zdroj: | In Journal of Food Protection December 2024 87(12) |
| Databáze: | ScienceDirect |
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