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Conference Papers Year : 2001

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

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Xavier Fernandez
Station de recherches sur la viande
CV
Veronique Sante-Lhoutellier
Station de recherches sur la viande
CV
Elisabeth Baéza
Station de recherches sur la viande
CV
E. Lebihan-Duval
  • Function : Author
Station de recherches sur la viande
Cécile Berri
Station de Recherches Avicoles
CV
Hervé Rémignon
CV
R. Babile
  • Function : Author
G. Le Pottier
  • Function : Author
Thierry Astruc
Station de recherches sur la viande

Keywords

ILIO TIBIALIS

Domains

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 : Thursday, June 4, 2020-5:57:23 AM

Last modification on : Tuesday, August 30, 2022-5:09:25 PM

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Dates and versions

hal-02761839 , version 1 (04-06-2020)

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

Cite

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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