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HARVARD Citation
Richardson, E. et al. (2017). A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality. Meat science. pp. 93-101. [Online].
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Richardson, E. et al. (2017). A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality. Meat science. pp. 93-101. [Online].