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Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle
Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle
2010
Agnieszka Iwanowska
Pospiech
Edward
Andrzej Łyczyński
Rosochacki
Stanislaw
Bożena Grześ
B Mikolajczak
E Iwanska
E Rzosinska
G Czyzak-Runowska
Keywords:
Animal science
Food science
Engineering
Agricultural science
Veterinary medicine
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