Meat and Muscle BiologyTM Characterizing Ham and Loin Quality as Hot Carcass Weight Increases to an Average of 119 Kilograms1,2,3
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J. DeRouchey | M. Tokach | R. Goodband | S. Dritz | S. Shackelford | T. Wheeler | D. King | T. O’Quinn | D. Boler | A. Dilger | M. Allerson | J. Woodworth | B. Harsh | L. Honegger | J. Lowell | E. Rice | E. Richardson | B. Fields | A. B. Lerner | H. E. Price | K. E. Barkley