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Meat Science|June 11, 2013
Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loinsYuan H Brad Kim, Genevieve Luc, Katja Rosenvold
Meat Science|July 12, 2012
Effect of pre rigor stretching on beef tenderness developmentSatyavisal Pen, Yuan H Brad Kim, Genevieve Luc, et al.
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