Statistics for Influence of post-mortem aging time and method on flavor and tenderness of beef, and comparison of retail cutting yields, times, and value in thirteen beef subprimals from beef and Holstein cattle
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| Influence of post-mortem aging time and method on flavor and tenderness of beef, and comparison of retail cutting yields, times, and value in thirteen beef subprimals from beef and Holstein cattle | 6 |
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| May 2024 | 0 |
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| Foraker_colostate_0053N_15186.pdf | 67 |