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Elsevier, Meat Science, 3(94), p. 312-319

DOI: 10.1016/j.meatsci.2013.03.018

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Use of image analysis of cross-sectional cuts to estimate the composition of the 10th–11th–12th rib-cut of European lean beef bulls

Journal article published in 2013 by R. Santos, F. Peña, M. Juárez, C. Avilés ORCID, A. Horcada, A. Molina
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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