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Published 2011

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Publication details

Journal : Meat Science , vol. 89 , p. 286–295 , 2011

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Holck, Askild Lorentz; Axelsson, Lars; Rode, Tone Mari; Høy, Martin; Måge, Ingrid; Alvseike, Ole; L'Abée-Lund, Trine; Omer, MK; Granum, Per Einar; Heir, Even

Issue : 3

Contacts: