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Variations in chicken breast meat quality : implications of struggle and muscle glycogen content at death

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https://hal.inrae.fr/hal-02680216
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Submitted on : Sunday, May 31, 2020 - 10:06:10 PM
Last modification on : Thursday, May 13, 2021 - 3:47:48 AM

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  • HAL Id : hal-02680216, version 1
  • PRODINRA : 8338

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Cécile Berri, Martine Debut, Veronique Sante-Lhoutellier, Cécile Arnould, B. Boutten, et al.. Variations in chicken breast meat quality : implications of struggle and muscle glycogen content at death. British Poultry Science, Taylor & Francis, 2005, 46 (5), pp.572-579. ⟨hal-02680216⟩

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