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Chauffage ante rigor mortis de la viande bovine. II. Influence sur l'ultrastructure de la viande

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Conference papers
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https://hal.inrae.fr/hal-02855253
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Monday, June 8, 2020 - 1:15:41 AM
Last modification on : Tuesday, June 22, 2021 - 3:10:05 PM

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  • HAL Id : hal-02855253, version 1
  • PRODINRA : 160033

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M.D. Hericher, Xavier Vignon, Joseph Culioli. Chauffage ante rigor mortis de la viande bovine. II. Influence sur l'ultrastructure de la viande. 4. Journees Recherches Viande : Les Procedes Nouveaux, Apr 1988, Paris, France. ⟨hal-02855253⟩

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