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Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat

✍ Scribed by Fernandez, X.; Santé, V.; Baeza, E.; Lebihan-Duval, E.; Berri, C.; Rémignon, H.; Babilé, R.; Pottier, G. Le Le; Astruc, T.

No coin nor oath required. For personal study only.

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