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29. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef. Dikeman ME; Hunt MC; Addist PB; Schoenbeck HJ; Pullen M; Katsanidis E; Yancey EJ J Anim Sci; 2003 Jan; 81(1):156-66. PubMed ID: 12597386 [TBL] [Abstract][Full Text] [Related]
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