CrossRef Text and Data Mining
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Comparison of Carcass Characteristics, Meat Quality, and Blood Parameters of Slow and Fast Grown Female Broiler Chickens Raised in Organic or Conventional Production System
Muazzez Cömert, Yılmaz Şayan, Figen Kırkpınar, Ö. Hakan Bayraktar, Selim Mert
Asian-Australas J Anim Sci. 2016;29(7):987-997.   Published online February 12, 2016

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Effect of organic production system on broiler carcass and meat quality
Meat Science. 2002;60(3):219-225   Crossref logo
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Carcass characteristics and meat quality of male and female foals
Meat Science. 2005;70(1):141-152   Crossref logo
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Influence of production system, age an sex on carcass parameters and some biochemical meat quality characteristics of reindeer (Rangifer tarandus tarandus L.)
Rangifer. 2005;25(2):85-96   Crossref logo
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Growth performance, blood parameters, carcass characteristics and meat quality traits in Potchefstroom Koekoek chickens fed Lippia javanica leaf meal
Tropical Animal Health and Production. 2018;50(8):1787-1795   Crossref logo
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Comparison of conventional and organic beef production systems II. Carcass characteristics
Livestock Production Science. 1999;61(2-3):225-231   Crossref logo
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Are carcass and meat quality of male dual-purpose chickens competitive compared to slow-growing broilers reared under a welfare-enhanced organic system?
Organic Agriculture. 2016;8(1):57-68   Crossref logo
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Effect of dietary raw and fermented sour cherry kernel (Prunus cerasus L.) on growth performance, carcass traits, and meat quality in broiler chickens
Poultry Science. 2019;   Crossref logo

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System
Annals of Animal Science. 2018;18(2):557-574   Crossref logo
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Effects of light regimen and nutrient density on growth performance, carcass traits, meat quality, and health of slow-growing broiler chickens
Livestock Science. 2017;198:201-208   Crossref logo
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Camel Carcass and Meat Quality Characteristics
More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. 2019;69-94   Crossref logo