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2009•Unpublished venueRequires access

Role of some pre and post-slaughter traits on meat quality and yield in lamb meat processing.

S. Özavcı, Ayşegül Eyigör

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Key concepts: Yield (engineering), Quality (philosophy), Meat packing industry, Food science, White meat, Processed meat, Biology, Materials science

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Role of some pre and post-slaughter traits on meat quality and yield in lamb meat processing. — Research Paper | ScholarLens