Original language | English |
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Pages (from-to) | 2184-2197 |
Journal | Default journal |
State | Published - May 1 2016 |
Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef
A. Chail, Jerrad Legako, L. R. Pitcher, Torey Griggs, R. E. Ward, S. Martini, J. W. MacAdam
Research output: Contribution to journal › Article › peer-review