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Busboom, J.R., Jeremiah, L.E., Gibson, L.L., Johnson, K.A., Gaskins, C.T., Reeves, J.J. and Wright Jr., R.W. (1993) Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market. Meat Science, 35, 241-258. Hdoi:10.1016/0309-1740(93)90054-L

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