Cite
HARVARD Citation
Frank, D. et al. (2017). Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality. Meat science. pp. 126-133. [Online].
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Frank, D. et al. (2017). Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality. Meat science. pp. 126-133. [Online].