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Yamauchi, K., Manabe, N., Matsumoto, Y., Takenoyama, S. and Yamauchi, K. (2014) Increased Collagen III in Culled Chicken Meat after Feeding Dietary Wood Charcoal and Vinegar Contributes to Palatability and Tenderness. Animal Science Journal, 85, 468-480.
https://doi.org/10.1111/asj.12160

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