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What are the rearing factors that favor oxidation of turkey meat?

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https://hal.inrae.fr/hal-02739116
Contributor : Migration Prodinra <>
Submitted on : Tuesday, June 2, 2020 - 9:36:49 PM
Last modification on : Monday, April 19, 2021 - 1:22:12 PM

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  • HAL Id : hal-02739116, version 1
  • PRODINRA : 305406

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Elisabeth Baéza, Marie Bourin, Amandine Mika, Estelle Godet, Pascal Chartrin, et al.. What are the rearing factors that favor oxidation of turkey meat?. 22.European Symposium on the Quality of Poultry Meat, May 2015, Nantes, France. ⟨hal-02739116⟩

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