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Variability of sensory and processing qualities of poultry meat

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https://hal.inrae.fr/hal-02685253
Contributor : Migration Prodinra <>
Submitted on : Monday, June 1, 2020 - 4:22:11 AM
Last modification on : Monday, April 19, 2021 - 1:22:43 PM

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  • HAL Id : hal-02685253, version 1
  • PRODINRA : 61147

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Cécile Berri. Variability of sensory and processing qualities of poultry meat. World's Poultry Science Journal, Cambridge University Press (CUP), 2000, pp.209-224. ⟨hal-02685253⟩

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