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The Journal of applied poultry research, v.16 no.1, 2007년, pp.107 - 112
Duclos, M.J. (Corresponding author) , Berri, C. , Le Bihan-Duval, E.
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Abstract Although poultry products are diverse, the general trend is for portioned and further-processed products to increase their market share. In this context, technological quality of poultry meat is an important aspect. It is largely determined by the acidification process of the meat postmort...
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