France, Poitiers
228km
... components in the mix, post-mortem effects, pre-slaughter conditions, handling practices, preparation and limits, microbiological counts, and so on. In particular, the quality of fresh meat is closely linked to the characteristics of muscle fibers, as skeletal muscles primarily consist of muscle strands.

The europages app is here!

Use our improved supplier search or create inquiries on the go with the new europages app.

Download in the App Store

App StoreGoogle Play