Cite
HARVARD Citation
Fowler, S. et al. (2017). The effect of lamb carcase weight and GR depth on the production of value-added cuts – A short communication. Meat science. pp. 139-141. [Online].
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Fowler, S. et al. (2017). The effect of lamb carcase weight and GR depth on the production of value-added cuts – A short communication. Meat science. pp. 139-141. [Online].