| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5543458 | Meat Science | 2017 | 5 Pages |
Abstract
Hot boning may therefore result in an increased risk to the consumer.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Declan Bolton,