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APA Citation
Nondorf, M. J., Romanyk, M., Lemenager, R. P., Koranne, V., Malshe, A., & Kim, Y. H. B. (2022). application of fresh beef tumbling to enhance tenderness and proteolysis of cull cow beef loins (M. longissimus lumborum). International journal of food science & technology, 57, 6621–6632. http://access.bl.uk/ark:/81055/vdc_100167021419.0x000040