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Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat
Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat
2018
Sulhattin Yaşar
Emanuele Boselli
F. Rossetti
M. S. Gök
Keywords:
Biology
Agronomy
Food science
Phytase
Fermentation
poultry meat
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