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HARVARD Citation
Wold, J. et al. (n.d.). Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding. Poultry science. pp. 480-490. [Online].
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Wold, J. et al. (n.d.). Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding. Poultry science. pp. 480-490. [Online].