Effects of the rate of post mortem pH fall on the processing ability of turkey meat - Archive ouverte HAL Access content directly
Journal Articles British Poultry Science Year : 2002

Effects of the rate of post mortem pH fall on the processing ability of turkey meat

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Xavier Fernandez
Station de recherches sur la viande
CV
Veronique Sante-Lhoutellier
Qualité des Produits Animaux
CV
Elisabeth Baéza
Station de Recherches Avicoles
CV
Elisabeth Le Bihan-Duval
Station de Recherches Avicoles
CV
Cécile Berri
Station de Recherches Avicoles
CV
Hervé Rémignon
CV
R. Babile
  • Function : Author
G. Le Pottier
  • Function : Author
T. Astuc
  • Function : Author
Station de recherches sur la viande

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Life Sciences [q-bio] Food engineering Engineering Sciences [physics] Chemical and Process Engineering Life Sciences [q-bio] Computer Science [cs]

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Submitted on : Sunday, May 31, 2020-4:12:01 PM

Last modification on : Wednesday, August 31, 2022-10:18:06 AM

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hal-02672470 , version 1 (31-05-2020)

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  • HAL Id : hal-02672470 , version 1
  • PRODINRA : 66794

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Xavier Fernandez, Veronique Sante-Lhoutellier, Elisabeth Baéza, Elisabeth Le Bihan-Duval, Cécile Berri, et al.. Effects of the rate of post mortem pH fall on the processing ability of turkey meat. British Poultry Science, 2002, 43, pp.245-252. ⟨hal-02672470⟩

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