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Factors Influencing the Processing Ability and Oxidation Susceptibility of Poultry Meat

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https://hal.inrae.fr/hal-02610515
Contributor : Elisabeth Baeza <>
Submitted on : Sunday, May 17, 2020 - 11:56:16 AM
Last modification on : Thursday, August 5, 2021 - 3:54:16 AM

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Elisabeth Baéza. Factors Influencing the Processing Ability and Oxidation Susceptibility of Poultry Meat. International Journal of Nutrition and Food Sciences, Science Publishing Group, 2020. ⟨hal-02610515⟩

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