Statistics for Assessment of rapid evaporative ionization mass spectrometry (REIMS) to characterize beef quality and the impact of oven temperature and relative humidity on beef
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| Assessment of rapid evaporative ionization mass spectrometry (REIMS) to characterize beef quality and the impact of oven temperature and relative humidity on beef | 2 |
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| May 2024 | 0 |
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| Gredell_colostate_0053A_15140.pdf | 123 |