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Comparisons of lipid oxidation products of three beef retail cuts from cattle finished on forage and conventional feedlot diets
Yardley, K., Legako, J.F., Murphy, T.J., Barber, A., Chail, A., MacAdam, J.W.Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.069
Date:
March, 2015
File:
PDF, 59 KB
english, 2015