Cite
HARVARD Citation
Jose, C. et al. (2022). Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4. Meat science. p. . [Online].
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Jose, C. et al. (2022). Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4. Meat science. p. . [Online].