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Cited article:
Xavier Fernandez , Alain Auvergne , Michel Renerre , Philippe Gatellier , Hélène Manse , René Babile
Anim. Res., 52 6 (2003) 567-574
This article has been cited by the following article(s):
5 articles
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Wen-Shyan Chen 403 (2022) https://doi.org/10.1007/978-981-16-6100-6_11
Physicochemical and nutritional composition of dry-cured duck breast
J.M. Lorenzo, L. Purriños, S. Temperán, et al. Poultry Science 90 (4) 931 (2011) https://doi.org/10.3382/ps.2010-01001
Meat quality in an intergeneric factorial crossbreeding between muscovy (Cairina moschata) and Pekin (Anas platyrhynchos) ducks
Catherine Larzul, Benoit Imbert, Marie-Dominique Bernadet, Gérard Guy and Hervé Rémignon Animal Research 55 (3) 219 (2006) https://doi.org/10.1051/animres:2006010
Effects of Intramuscular Fat Levels on Sensory Characteristics of Duck Breast Meat
P. Chartrin, K. Méteau, H. Juin, et al. Poultry Science 85 (5) 914 (2006) https://doi.org/10.1093/ps/85.5.914