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Original Articles
Colour variation during processing and quality traits of broiler breast meat
M. PetracciDipartimento di Scienze degli Alimenti – Alma Mater Studiorum, Università di Bologna, Italy
, M. BettiDipartimento di Scienze degli Alimenti – Alma Mater Studiorum, Università di Bologna, Italy
, M. BianchiDipartimento di Scienze degli Alimenti – Alma Mater Studiorum, Università di Bologna, Italy
& C. CavaniDipartimento di Scienze degli Alimenti – Alma Mater Studiorum, Università di Bologna, Italy
Pages 447-449
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Published online: 07 Mar 2016
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