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Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsi

B. Buts, M. Casteels, E. Claeys and D. Demeyer
Meat Science 18 (4) 271 (1986)
DOI: 10.1016/0309-1740(86)90017-3
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Factors affecting the meat quality of veal

Tania M Ngapo and Claude Gariépy
Journal of the Science of Food and Agriculture 86 (10) 1412 (2006)
DOI: 10.1002/jsfa.2507
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Effect of dietary iron on the colour and pigment concentration of veal

D. B. Macdougall, I. Bremner and A. C. Dalgarno
Journal of the Science of Food and Agriculture 24 (10) 1255 (1973)
DOI: 10.1002/jsfa.2740241015
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