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1
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
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Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging

Czech Journal of Food Sciences, 2012-01, Vol.30 (3), p.195-205 [Peer Reviewed Journal]

2012. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/136/2011-cjfs

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2
Quality of rabbit meat and phyto-additives
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Article
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Quality of rabbit meat and phyto-additives

Czech Journal of Food Sciences, 2010-01, Vol.28 (3), p.161-167 [Peer Reviewed Journal]

2010. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/49/2008-CJFS

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