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10. Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability. Wulf DM; Emnett RS; Leheska JM; Moeller SJ J Anim Sci; 2002 Jul; 80(7):1895-903. PubMed ID: 12162657 [TBL] [Abstract][Full Text] [Related]
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