The Use of Sodium Chloride and Betaine to Improve Hydration Status of Lambs at Slaughter

Book chapter

K.L. Pearce, D.G. Masters, R.H. Jacob, D.L. Hopkins and David Pethick

52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities, pp.117-118

Wageningen Academic

2006

Details

Title: The Use of Sodium Chloride and Betaine to Improve Hydration Status of Lambs at Slaughter
Authors/Creators: K.L. Pearce
D.G. Masters
R.H. Jacob - Department of Primary Industries and Regional Development
D.L. Hopkins - Poultry CRC
David Pethick - Murdoch University, Food Futures Institute
Contributors: Declan Troy (Editor)
Rachel Pearce (Editor)
Briege Byrne (Editor)
Joseph Kerry (Editor)
Publication Details: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities, pp.117-118
Publisher: Wageningen Academic
Identifiers: 991005695567807891
Murdoch Affiliation: School of Veterinary Medicine; Food Futures Institute
Resource Type: Book chapter

24 Record Views