This one-hour webinar will feature two presentations:
"Better pork quality and shelf life: What is the link with muscle carnosine?"
Presented by Marie-France Palin
"Health benefits of dietary carnosine"
Presented by Claude Gariépy
This webinar will be delivered in English!
We are also offering the same webinar in French, but at a different time. For more details about the French-language webinar, please visit our website at innovationporc.ca.