{"title":"The influence of the thermal state on the morphological characteristics of turkey meat","authors":"A. Drozd","doi":"10.17238/issn2072-2419.2021.2.195","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":378052,"journal":{"name":"International bulletin of Veterinary Medicine","volume":"80 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International bulletin of Veterinary Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17238/issn2072-2419.2021.2.195","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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