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Journal: Applied SciencesVolume: 14Number: 10410
Article: Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat
  • Authors:
  • Gábor Jónás,
  • Anna Visy and
  • István Dalmadi*
  • et al.
Link: https://www.mdpi.com/2076-3417/14/22/10410

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