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HARVARD Citation
Rakowska, R. et al. (2017). Influence of pre- and post-slaughter factors on the reduced glutathione content of beef muscles. Meat science. pp. 48-53. [Online].
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Rakowska, R. et al. (2017). Influence of pre- and post-slaughter factors on the reduced glutathione content of beef muscles. Meat science. pp. 48-53. [Online].