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Biblio

Found 1 results
Author Title [ Type(Desc)] Year
Filters: Author is Scramlin, S.M.  [Clear All Filters]
Journal Article
A. J. Myers, Scramlin, S. M., Dilger, A. C., Souza, C. M., McKeith, F. K., and Killefer, J., “Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor”, Meat Science, vol. 82, no. 1, pp. 59 - 63, 2009.

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College of Agricultural Sciences
Oregon State University
Corvallis, Oregon 97331

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