Determinación de carnes pse, normal y dfd en cerdos faenados en el camal Cafrilosa de la ciudad de Loja
The meat quality is determined by ante-mortem, mortem and post – mortem factors, which are related among them and affect the nutritional, organoleptic, techno- logical and hygienic properties of the carcass. The ante-mortem treatment is decisive in PSE (pale, soft and exudative), normal and DFD (Dar...
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| Hovedforfatter: | |
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2021
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| Fag: | |
| Online adgang: | https://dspace.unl.edu.ec/jspui/handle/123456789/23745 |
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