Cite
HARVARD Citation
Blackmon, T. et al. (n.d.). Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics. Meat science. pp. 46-53. [Online].
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Blackmon, T. et al. (n.d.). Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics. Meat science. pp. 46-53. [Online].