Relationships between rate of muscle Ph fall post-mortem and processing ability of turkey meat - Archive ouverte HAL Access content directly
Conference Papers Year : 2001

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

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Elisabeth Baéza
Cécile Berri
Hervé Rémignon
R. Babile
  • Function : Author
G. Le Pottier
  • Function : Author
Thierry Astruc
Not file

Dates and versions

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

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

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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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