Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls
- 1 January 1994
- journal article
- Published by Elsevier in Meat Science
- Vol. 38 (2) , 255-267
- https://doi.org/10.1016/0309-1740(94)90115-5
Abstract
No abstract availableKeywords
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