TY  - JOUR 
AU  - López Pedrouso, María
AU  - Lorenzo Rodríguez, José Manuel
AU  - Gagaoua, Mohammed
AU  - Franco, Daniel
PY  - 2020
SN  - 20797737
UR  - http://hdl.handle.net/11093/3477
AB  - The quality assurance of pork meat and products includes the study of factors prior to slaughter such as handling practices, diet and castration, and others during the post-mortem period such as aging, storage, and cooking. The development over the...
LA  - eng
PB  - Biology
TI  - Application of proteomic technologies to assess the quality of raw pork and pork products: an overview from farm-to-fork
DO  - 10.3390/biology9110393
ER  -