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Meat quality in four pig breeds : relationships with halothane sensitivity and plasma creatine phosphokinase activity

By P. SELLIER, G. MONIN, Y. HOUIX and P. DANDO
Publisher: EDP Sciences
DOI identifier: 10.1051/animres:19840313
OAI identifier: oai:edpsciences.org:dkey/10.1051/animres:19840313
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