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PROCESSING, PRODUCTS, AND FOOD SAFETY - Comparison of Bruises and Mortality, Stress Parameters, and Meat Quality in Manually and Mechanically Caught Broilers: / Nijdam, E,Delezie, E,Lambooij, E,Nabuurs, M J A,Decuypere, E,Stegeman, J A / POULTRY SCIENCE ASSOCIATION Inc / Poultry science / 2005 /
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