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Journal: Appl. Sci., 2024
Volume: 14
Number: 10410
Article:
Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat
Authors:
by
Gábor Jónás, Anna Visy, István Dalmadi, Koppány Majzinger, Nóra Krzyzewsky, Annamária Barkó, József Surányi and László Friedrich
Link:
https://www.mdpi.com/2076-3417/14/22/10410
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