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Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls

✍ Scribed by L. Uytterhaegen; E. Claeys; D. Demeyer; Marijke Lippens; L.O. Fiems; C.Y. Boucqué; G. Van de Voorde; Annette Bastiaens

No coin nor oath required. For personal study only.

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