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    Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat

    Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat by Gábor Jónás, Anna Visy, István Dalmadi, Koppány Majzinger, Nóra Krzyzewsky, Annamária Barkó, József Surányi, László Friedrich

    Published 2024-11-01
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  2. 2
    Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver

    Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver by Koppány L. Majzinger, Gábor Jónás, József Surányi, Ágnes Zimborán, Gabriella Kiskó, Andrea Taczman-Brückner, Annamária Barkó, László F. Friedrich

    Published 2024-12-01
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