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Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meat — Europe PMC PMID:41520522

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41520522
DOI: 10.1016/j.psj.2026.106379
License (as archived): solo-consultazione
Archived: 2026-11-07T02:23:15.144Z
SHA-256 of the archived text: 44fd39b5e4b5d29ba4a0f4162cc95768f72cea2766a5801b3a35aac60b1d157e
Stable URL of this page: https://metraipolis.com/documento/dc_5f6002be4e49

How to cite

Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meat — Europe PMC PMID:41520522 — Europe PMC (en), https://europepmc.org/article/MED/41520522 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_5f6002be4e49 (Metraipolis archive dc_5f6002be4e49, sha256 44fd39b5e4b5d29ba4a0f4162cc95768f72cea2766a5801b3a35aac60b1d157e)

BibTeX

@misc{dc5f6002be4e49,
  title = {Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meat — Europe PMC PMID:41520522},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41520522},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_5f6002be4e49; sha256 44fd39b5e4b5d29ba4a0f4162cc95768f72cea2766a5801b3a35aac60b1d157e},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41520522. Agents can read the archived copy with the MCP tool read_document.