Relationships among glycolytic potential, dark cutting...

Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability1

Wulf, D. M., Emnett, R. S., Leheska, J. M., Moeller, S. J.
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Volume:
80
Language:
english
Journal:
Journal of Animal Science
DOI:
10.2527/2002.8071895x
Date:
July, 2002
File:
PDF, 113 KB
english, 2002
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