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Variations in meat pH of beef bulls in relation to conditions of transfer to slaughter and previous history of the animals

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https://hal.inrae.fr/hal-02657768
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Submitted on : Saturday, May 30, 2020 - 11:02:50 AM
Last modification on : Thursday, August 5, 2021 - 3:40:55 AM

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  • HAL Id : hal-02657768, version 1
  • PRODINRA : 9447

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Luc Mounier, Herve Dubroeucq, Stéphane Andanson, Isabelle Veissier. Variations in meat pH of beef bulls in relation to conditions of transfer to slaughter and previous history of the animals. Journal of Animal Science, American Society of Animal Science, 2006, 84, pp.1567-1576. ⟨hal-02657768⟩

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