Influence of carbon dioxide stunning procedure on quality of turkey meat

FRANCISCO PEÑA BLANCO2026-01-292026-01-29201710.1080/00071668.2017.12853932-s2.0-85026200742https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28290Animal Science and ZoologyFood ScienceInfluence of carbon dioxide stunning procedure on quality of turkey meatresearch article