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Effects of stunning method and filleting time on turkey breast meat texture

  • ABM Raj

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

Translated title of the contributionEffects of stunning method and filleting time on turkey breast meat texture
Original languageEnglish
Title of host publicationProceedings of the 9th European Poultry Conference, Glasgow, 7th - 12th August 1994
Pages324 - 327
Number of pages4
Publication statusPublished - 1994

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