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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Productivity and carcass characteristics of pure and crossbred Chinese Yellow Cattle

G H Zhou1, L Liu, X L Xiu

  • 1Meat Research Laboratory, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 PR China.

Meat Science
|November 9, 2011
PubMed

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