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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Elisabeth Baéza
Elisabeth Le Bihan-Duval
Cécile Berri
Hervé Rémignon
R. Babile
  • Function : Author
G. Le Pottier
  • Function : Author
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Dates and versions

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

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

Cite

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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