Cite
HARVARD Citation
Drey, L. et al. (n.d.). Comparison of consumer and trained sensory evaluations and proximate composition of beef strip loin steaks. Meat science. pp. 176-177. [Online].
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Drey, L. et al. (n.d.). Comparison of consumer and trained sensory evaluations and proximate composition of beef strip loin steaks. Meat science. pp. 176-177. [Online].