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Effect of conventional and scientific slaughtering methods on duck meat quality

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The present research has been conducted to evaluate both the effect of conventional and scientific methods of slaughtering in order to identify microbial risks related to the various stages of slaughtering the Ducks. Meat samples have been obtained from various locations and are being analyzed by microbial, physicochemical and sensory parameters. | Effect of conventional and scientific slaughtering methods on duck meat quality

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Effect of conventional and scientific slaughtering methods on duck meat quality

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