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Statistics

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Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH 606

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Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH 13 11 15 12 16 11 8

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cattle03pg45-48.pdf 463

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