Cite
HARVARD Citation
Holman, B. et al. (2019). Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations. Meat science. p. . [Online].
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Holman, B. et al. (2019). Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations. Meat science. p. . [Online].