Pre-slaughter strategies to improve the microbial quality of pork carcasses.

Citation

Gil, M., Faucitano, L., Talbot, G., Devillers, N., Guay, F., Gosselin, A., Desjardins, Y., and Saucier, L. (2014). "Pre-slaughter strategies to improve the microbial quality of pork carcasses.", International Union of Microbiological Societies Congress (IUMS 2014), Montréal, QC, Canada, July 27-August 1, 2014.