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Tenderness and palatability traits of beef from Limousin × Jersey cross bred steers and Certified Angus Beef
Tenderness and palatability traits of beef from Limousin × Jersey cross bred steers and Certified Angus Beef
2014
J. Bumsted
L.M. Hoffman
R.S. Metzger
A.D. Blair
S.M. Scramlin
K.R. Underwood
Keywords:
Tenderness
Chemistry
Food science
Animal science
Palatability
Correction
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