✦ LIBER ✦
Meat quality and sensory attributes of beef from cattle that were fed native warm season grass during the stocker phase and forage finished
✍ Scribed by Kurve, V.; Joseph, P.; Williams, B.; Boland, H.; Riffell, S.; Schilling, M.W.
- Book ID
- 122223364
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 62 KB
- Volume
- 96
- Category
- Article
- ISSN
- 0309-1740
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