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Identifying muscle and processing combinations suitable for use as beef for fajitas

D Huerta-Montauti1, R K Miller, C E Schuehle Pfeiffer

  • 1Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.

Meat Science
|November 9, 2011
PubMed

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