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An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
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2
Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality
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3
Structure and age-dependent development of the turkey liver : a comparative study of a highly selected meat-type and wild-type turkey line /
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Monitoreo, la unica manera de garantizar la bioseguridad
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