Cite
HARVARD Citation
Chail, A. et al. (n.d.). Comparison of proximate composition, ph and fatty acids of beef ribeye steaks from forage and conventional feedlot finished cattle. Meat science. pp. 147-. [Online].
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Chail, A. et al. (n.d.). Comparison of proximate composition, ph and fatty acids of beef ribeye steaks from forage and conventional feedlot finished cattle. Meat science. pp. 147-. [Online].