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Impact of low-dose irradiation on the quality and palatability attributes of beef subprimals.
Impact of low-dose irradiation on the quality and palatability attributes of beef subprimals.
2014
J.L. Arnold
A. N. Arnold
R. K. Miller
Kerri B. Gehring
J. W. Savell
Keywords:
Biology
Beef cattle
Food science
Irradiation
Palatability
Animal science
low dose irradiation
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