Pig Slaughters and Wholesalers Performances

by Tiho Tagouelbe, 塔哥貝
Published 2008

Microbiological investigations of pig slaughter operations

by Pearce, Rachel Ann
Published 2003

Hygiene and welfare evaluation of pigs slaughtered in agritourisms

by Rina Mazzette, Francesca Piras, Vanessa Agus, Gabriella Porcheddu, Giuseppe Fois, Simonetta Gianna Consolati
Published 2015-05-01

Hepatitis E Virus Occurrence in Pigs Slaughtered in Italy

by Eleonora Chelli, Elisabetta Suffredini, Paola De Santis, Dario De Medici, Santina Di Bella, Stefania D’Amato, Francesca Gucciardi, Annalisa Guercio, Fabio Ostanello, Vitantonio Perrone, Giuseppa Purpari, Gaia Sofia Scavia, Pietro Schembri, Bianca Maria Varcasia, Ilaria Di Bartolo
Published 2021-01-01

Cost analysis of pig slaughtering: A Hungarian case study

by László Szőllősi, Szilvia Molnár, Krisztina Ladányi, Laura Karnai, István Szűcs
Published 2017-12-01

Design and application of an online HACCP system in pig slaughter house

by Chi-Linn Huang, 黃琦藺
Published 2005

Rationale of veterinary and sanitary evaluation of pig slaughter product at cryptosporidiosis period

by I G Seryogin, V E Nikitchenko, V I Korneeva
Published 2016-12-01

Gray Water Footprint of Pigs Slaughtered in Corede Serra/RS - Brazil

by Sofia Helena Zanella Carra, Vania Elisabete Schneider
Published 2015-11-01

Prevalence and risk factors for gastric ulceration in pigs slaughtered at 170 kg

by F. Gottardo, A. Scollo, B. Contiero, M. Bottacini, C. Mazzoni, S.A. Edwards
Published 2017-01-01

Economic Sustainability of Pig Slaughtering Firms in the Production Chain of Denomination of Origin Hams in Italy

by Giuseppe Bonazzi, Paolo Camanzi, Giovanni Ferri, Elisa Manghi, Mattia Iotti
Published 2021-07-01

Detection of circulating antigens for Taenia spp. in pigs slaughtered for consumption in Nairobi and surroundings, Kenya

by James M. Akoko, Ewan MacLeod, Lian F. Thomas, Pablo Alarcon, Erastus Kang'ethe, Velma Kivali, Dishon Muloi, Patrick Muinde, Maurice K. Murungi, Julius M. Gachoya, Eric M. Fèvre
Published 2019-02-01

Meat quality and cut yield of pigs slaughtered over 100kg live weight

by T.M. Bertol, E.A. Oliveira, A. Coldebella, V.L. Kawski, A.J. Scandolera, M.B. Warpechowski
Published 2015-08-01

INFLUENCE OF TAQI POLYMORPHISM IN MELANOCORTIN RECEPTOR (MC4R) ON PIG SLAUGHTERING TRAITS

by Vladimir Margeta, Laura Vargović, Gordana Kralik, Goran Kušec
Published 2009-06-01

Genomic Investigation of Salmonella Isolates Recovered From a Pig Slaughtering Process in Hangzhou, China

by Beibei Wu, Abdelaziz Ed-Dra, Hang Pan, Chenghang Dong, Chenghao Jia, Min Yue, Min Yue, Min Yue, Min Yue
Published 2021-07-01

A sensory study on loin quality from pigs slaughtered at 120 or 160 kg liveweight

by C. Corino, R. Rossi, G. Pastorelli, M. Musella, S. Cannata
Published 2010-04-01

Water Footprint of pigs slaughtered in the northeast region of Rio Grande do Sul State, Brazil

by Vania Elisabete Schneider, Sofia Helena Zanella Carra
Published 2016-03-01

A 3-year prospective study of the incidence of gastric ulcers in pigs slaughtered at Base Abattoir in Rwanda

by Borden Mushonga, Bernard Yabaragiye, Erick Kandiwa, Gervais Habarugira, Alaster Samkange
Published 2017-08-01

Surveillance and Reduction Control of Escherichia coli and Diarrheagenic E. coli During the Pig Slaughtering Process in China

by Lin Wang, Na Liu, Yubin Gao, Junhui Liu, Xiumei Huang, Qingqing Zhang, Yuehua Li, Jianmei Zhao, Junwei Wang, Ge Zhao
Published 2021-10-01

Effects of increased space allowance on animal welfare, meat and ham quality of heavy pigs slaughtered at 160Kg.

by Eleonora Nannoni, Giovanna Martelli, Giulia Rubini, Luca Sardi
Published 2019-01-01

A study on the pig-slaughtering culture of Is-Bukun of Bunun Tribe of Taoyaun township from the perspective of kin organization

by Hao-ping Yen, 顏浩泙