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About this Agricultural and Biological Sciences article
Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market by J.R. Busboom; L.E. Jeremiah; L.L. Gibson; K.A. Johnson; C.T. Gaskins; J.J. Reeves; R.W. Wright is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- J.R. Busboom; L.E. Jeremiah; L.L. Gibson; K.A. Johnson; C.T. Gaskins; J.J. Reeves; R.W. Wright
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 1993
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)