Cite
HARVARD Citation
Holman, B. et al. (2022). The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef. Meat science. p. . [Online].
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Holman, B. et al. (2022). The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef. Meat science. p. . [Online].