Author:
Needham Tersia,Laubser Johannes G.,Kotrba Radim,Bureš Daniel,Hoffman Louwrens C.
Funder
South African Research Chairs Initiative (SARChI)
South African Department of Science and Technology
National Research Foundation
Department of Trade and Industry
Wildlife Ranching South Africa
Stellenbosch University
Ministry of Agriculture of the Czech Republic
CULS Prague
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4. Relationship between physical and chemical attributes of beef and pork muscles and processing suitability;Barbieri;Italian Journal of Food Science,2004
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