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Statistics

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Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks 831

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January 2015 February 2015 March 2015 April 2015 May 2015 June 2015 July 2015
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks 30 15 33 40 20 26 7

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cattle00pg134-136.pdf 509

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