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Red Meat Science and Production

Overview of attention for book
Cover of 'Red Meat Science and Production'

Table of Contents

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    Book Overview
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    Chapter 1 The Red Meat Consumer
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    Chapter 2 Intrinsic Quality Factors: Carcass Quality Grading Systems
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    Chapter 3 Aroma Intrinsic Character
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    Chapter 4 Visual Intrinsic Character
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    Chapter 5 Tenderness Intrinsic Character
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    Chapter 6 Juiciness Intrinsic Character
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    Chapter 7 Flavor Intrinsic Character
Attention for Chapter 6: Juiciness Intrinsic Character
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Citations

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