Pre-slaughter strategies to improve pork carcass microbial quality

Citation

Gil, M., Faucitano, L., Talbot, G., Devillers, N., Guay, F., Saucier, L. (2015). Pre-slaughter strategies to improve pork carcass microbial quality. Meat Science, [online] 99 153. http://dx.doi.org/10.1016/j.meatsci.2014.07.006