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Effects of the rate of post mortem pH fall on the processing ability of turkey meat

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https://hal.inrae.fr/hal-02672470
Contributor : Migration ProdInra Connect in order to contact the contributor
Submitted on : Sunday, May 31, 2020 - 4:12:01 PM
Last modification on : Wednesday, August 31, 2022 - 10:18:06 AM

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  • HAL Id : hal-02672470, version 1
  • PRODINRA : 66794

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Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baéza, Elisabeth Le Bihan-Duval, Cécile Berri, et al.. Effects of the rate of post mortem pH fall on the processing ability of turkey meat. British Poultry Science, 2002, 43, pp.245-252. ⟨hal-02672470⟩

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