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Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

✍ Scribed by R.D. Smith; K.L. Nicholson; J.D.W. Nicholson; K.B. Harris; R.K. Miller; D.B. Griffin; J.W. Savell

No coin nor oath required. For personal study only.

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