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Using Rapid Evaporative Ionization Mass Spectrometry (REIMS) as a novel, minimally invasive, real time method for characterization of metabolic variation contributing to flavor, tenderness, and color stability of beef
Brooks, Chance
(Other)
Echeverry, Alejandro
(Other)
Legako, Jerrad
(Other)
Woerner, Dale
(Other)
Animal and Food Sciences
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