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174253
174253
http://dx.doi.org/10.1155/2014/174253
Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle
P356
Q59074802-8B52E3D2-13DE-44E5-AEB4-7FB17ACAD2E3
P356
174253
http://dx.doi.org/10.1155/2014/174253