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Quantitative trait loci with additive effects on palatability and fatty acid composition of meat in a Wagyu–Limousin F2 population

✍ Scribed by L. J. Alexander; M. D. MacNeil; T. W. Geary; W. M. Snelling; D. C. Rule; J. A. Scanga

No coin nor oath required. For personal study only.

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