Genetic basis of improving the palatability of beef cattle: current insights
Author:
Affiliation:
1. Animal Sciences, University of Florida, Gainesville, FL, USA
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/08905436.2019.1616299
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