Cite
HARVARD Citation
Gredell, D. et al. (n.d.). Assessment of bull and cow meat inclusion level on the palatability of American Wagyu ground beef patties. Meat science. pp. 140-. [Online].
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Gredell, D. et al. (n.d.). Assessment of bull and cow meat inclusion level on the palatability of American Wagyu ground beef patties. Meat science. pp. 140-. [Online].