Cite
HARVARD Citation
Yardley, K. et al. (n.d.). Comparisons of lipid oxidation products of three beef retail cuts from cattle finished on forage and conventional feedlot diets. Meat science. pp. 127-128. [Online].
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Yardley, K. et al. (n.d.). Comparisons of lipid oxidation products of three beef retail cuts from cattle finished on forage and conventional feedlot diets. Meat science. pp. 127-128. [Online].