Hygienic Quality Assessment Of Pork Carcasses Obtained In Industrial And Traditional Slaughtering Units
Despite the fact that many types of foods can be sources of food borne illnesses, meat and meat products are very important sources of infection in people with a wide variety of pathogens that cause food poisoning. The aim of this study was to conduct an assessment of meat hygienic quality and conf...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2017-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Veterinary Medicine |
| Online Access: | http://journals.usamvcluj.ro/index.php/veterinary/article/view/12500 |