Cite
HARVARD Citation
Murphy, T. et al. (n.d.). Instrumental color and visual evaluation of three beef retail cuts from cattle finished on forage and conventional diets over time. Meat science. pp. 135-. [Online].
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Murphy, T. et al. (n.d.). Instrumental color and visual evaluation of three beef retail cuts from cattle finished on forage and conventional diets over time. Meat science. pp. 135-. [Online].