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Articles

The use of thermography on the slaughter-line for the assessment of pork and raw ham quality

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Pages 704-706 | Published online: 15 Mar 2016

References

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  • Tassone, F., Ielo, M.C., Bertolini, D., Lo Fiego, D.P., Nanni Costa, L., Russo, V., 2006. Caratterizzazione morfologica di prosciutti freschi colpiti dal difetto di venatura in tre impianti di macellazione. Atti Soc. Ital. Sci. Vet. 60:495–496.
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