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Journal: Foods, 2021
Volume: 10
Number: 872
872
Article: Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies
Authors: by Manuel Juárez, Stephanie Lam, Benjamin M. Bohrer, Michael E. R. Dugan, Payam Vahmani, Jennifer Aalhus, Ana Juárez, Oscar López-Campos, Nuria Prieto and Jose Segura
Link: https://www.mdpi.com/2304-8158/10/4/872

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