HONKAVAARA, M. Influence of lairage on blood composition of pig and on the development of PSE pork. Agricultural and Food Science, [S. l.], v. 61, n. 5, p. 425–432, 1989. DOI: 10.23986/afsci.72373. Disponível em: https://journal.fi/afs/article/view/72373. Acesso em: 23 nov. 2024.