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Effects of intramuscular fat levels on sensory characteristics of duck breast meat

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https://hal.inrae.fr/hal-02657230
Contributor : Migration Prodinra <>
Submitted on : Saturday, May 30, 2020 - 12:45:33 AM
Last modification on : Thursday, August 5, 2021 - 3:52:21 AM

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  • HAL Id : hal-02657230, version 1
  • PRODINRA : 18033

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Pascal Chartrin, Karine Meteau, Herve Juin, Marie-Dominique Bernadet, Gerard Guy, et al.. Effects of intramuscular fat levels on sensory characteristics of duck breast meat. Poultry Science, Poultry Science Association, 2006, 85, pp.914-922. ⟨hal-02657230⟩

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