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Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness

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Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1393077317
Date January 2002
CreatorsMurphy, Michele Ann
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu1393077317
Rightsunrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

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