Performance, meat quality and blood parameters in four strains of organic broilers differ according to range use by Claire Bonnefous, Anne Collin, Laurence A. Guilloteau, Karine Germain, Laure Ravon, Thierry Bordeau, Pascal Chartrin, Estelle Godet, Estelle Cailleau-Audouin, Nathalie Couroussé, Emilie Raynaud, Sandrine V. Mignon, Maxime Reverchon, Simona Mattioli, Cesare Castellini, Elisa Angelucci, Vanessa Guesdon, Ludovic Calandreau, Cécile Berri, Elisabeth Le Bihan-Duval

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