Cite
HARVARD Citation
Daniels, R. et al. (2022). Reduced scald time does not influence ultimate pork quality. Meat science. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Daniels, R. et al. (2022). Reduced scald time does not influence ultimate pork quality. Meat science. p. . [Online].