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Cited article:

Carcass characteristics, physicochemical traits, texture and microstructure of young and spent quails meat

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Poultry Science 103 (7) 103763 (2024)
https://doi.org/10.1016/j.psj.2024.103763

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

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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