Cite
HARVARD Citation
Richardson, I. et al. (2019). Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks. Meat science. pp. 51-57. [Online].
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Richardson, I. et al. (2019). Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks. Meat science. pp. 51-57. [Online].