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Relationships between post-mortem pH changes and some traits of sensory quality in veal

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https://hal.inrae.fr/hal-02701604
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Submitted on : Monday, June 1, 2020 - 1:36:36 PM
Last modification on : Tuesday, June 22, 2021 - 3:10:03 PM

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  • HAL Id : hal-02701604, version 1
  • PRODINRA : 112092

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Florence Guignot, Christian Touraille, Ahmed Ouali, Michel Renerre, Gabriel Monin. Relationships between post-mortem pH changes and some traits of sensory quality in veal. Meat Science, Elsevier, 1994, 37, pp.315-325. ⟨hal-02701604⟩

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