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2003
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Hyperspectral Near Infrared Spectroscopy and Imaging for Tenderness Determination
Aging Index Long Term Muscles
Aging Index Short Term Muscles
Black Bone Condition
Cataloging Beef Muscles
Combining 25 Hydroxyvitamin D3 and VitaminE to Improve Tenderness
Factors that Cause Livery Flavor
Flavor Volatiles
Impact of Feeding D3
Innovative Wholesale Carcass Fabrication
Management Practices To Minimize Tenderness Variation
Mapping the Muscle Fiber
Optimization Guide for Value Added Beef Cuts
Predicting Longissimus Tenderness Using VISNIR
Prediction of Beef Carcass Cut Out Yields
Properties of Cow and Beef Muscles
Standardization of Slice Shear Force
The Effects of Fresh and Frozen Storage