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Cooking- and juiciness-related quality characteristics of goat and sheep meat.
Meat Science, 1993H. Schönfeldt +5 more
semanticscholar +1 more source
Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles.
Meat Science, 1995C. F. Carmack +4 more
semanticscholar +1 more source

