Cite
HARVARD Citation
Mauri, S. et al. (2017). Influence of carbon dioxide stunning procedure on quality of turkey meat. British poultry science. 58 (4), pp. 382-389. [Online].
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Mauri, S. et al. (2017). Influence of carbon dioxide stunning procedure on quality of turkey meat. British poultry science. 58 (4), pp. 382-389. [Online].