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Márta Kubovics, Said Al-Hamimi, György Huszár, Kinga Komka, Charlotta Turner, Edit Székely
Pág. 348 - 356
For years, it is an actuality in the poultry processing industry, that the body and the cardiovascular system of the chickens are not strong enough due to the shortened rearing time. This induces, that the quality of the chicken breast is not appropriate...
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