title: Effect of stunning voltage and scalding method on the incidence of the "red skin" defect of Parma ham.
authors: Dipartimento di Scienze Agrarie e degli Alimenti, Università di Modena e Reggio Emilia, via Amendola 2, Padiglione Besta, 42100, Reggio Emilia, Italy. domenicopietro.lofiego@unimore.it
authors: D P
authors: DP
authors: Lo Fiego
authors: M
authors: M
authors: Comellini
authors: M C
authors: MC
authors: Ielo
authors: F
authors: F
authors: Tassone
authors: L A
authors: LA
authors: Volpelli
mesh_terms: D000003:Abattoirs; D000818:Animals; D004597:Electroshock / Q000662:veterinary*; D008460:Meat / Q000592:standards*; D013552:Swine