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- W2034372160 abstract "Palatability of five beef breeds was assessed using a series of paired comparisons. The participants preferred Angus, Hereford, Friesian crossbred beef to Maine Anjou and Pie Rouge crosses. A method of analysis for non-homogeneous products such as meat is discussed." @default.
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- W2034372160 date "2007-06-28" @default.
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- W2034372160 title "Organoleptic assessment of meat: a comparison of beef breeds" @default.
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- W2034372160 doi "https://doi.org/10.1111/j.1365-2621.1978.tb00796.x" @default.
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