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Effects of lipid levels on sensorial characteristics of duck breast meat

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https://hal.inrae.fr/hal-02750873
Contributor : Migration Prodinra <>
Submitted on : Wednesday, June 3, 2020 - 5:27:02 PM
Last modification on : Thursday, August 5, 2021 - 3:42:46 AM

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  • HAL Id : hal-02750873, version 1
  • PRODINRA : 16944

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Elisabeth Baéza, Pascal Chartrin. Effects of lipid levels on sensorial characteristics of duck breast meat. 18. European Symposium on the Quality of Poultry Meat, Sep 2007, Prague, Czech Republic. ⟨hal-02750873⟩

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