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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.
http://dx.doi.org/10.1016/0309-1740(93)90054-L

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