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Relationships between rate of muscle Ph fall post-mortem and processing ability of turkey meat

Keywords : ILIO TIBIALIS
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https://hal.inrae.fr/hal-02761839
Contributor : Migration Prodinra <>
Submitted on : Thursday, June 4, 2020 - 5:57:23 AM
Last modification on : Monday, April 19, 2021 - 1:22:26 PM

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  • HAL Id : hal-02761839, version 1
  • PRODINRA : 61106

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Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baéza, E. Lebihan-Duval, Cécile Berri, et al.. Relationships between rate of muscle Ph fall post-mortem and processing ability of turkey meat. 15. European symposium on the quality of poultry meat, Sep 2001, Kusadasi, Turkey. ⟨hal-02761839⟩

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