Journal Articles
British Poultry Science
Year : 2002
Migration ProdInra : Connect in order to contact the contributor
https://hal.inrae.fr/hal-02672470
Submitted on : Sunday, May 31, 2020-4:12:01 PM
Last modification on : Wednesday, August 31, 2022-10:18:06 AM
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⟩
1
View
0
Download