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Etude de l'influence des paramètres de pré-abattage sur le pH des carcasses de porc.

By Marianne Sindic, Gilles Mertens, M. Renkens and Claude Deroanne

Abstract

Peer reviewe

Topics: Life sciences :: Food science, Sciences du vivant :: Sciences des denrées alimentaires
Year: 2006
OAI identifier: oai:orbi.ulg.ac.be:2268/71016
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