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Lacombe Research Centre
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Enhancing pork loin quality attributes through genotype, chilling method and ageing time.
Meat science Nov, 2009 | Pubmed ID: 20416685
Effects of dry-ageing on pork quality characteristics in different genotypes.
Meat science May, 2011 | Pubmed ID: 21195561
Agriculture and Agri-Food Canada
Tom Whitesell1,
Carmen Avilés2,
Jennifer L. Aalhus1,
Chris R. Calkins3,
Ivy L. Larsen1,
Manuel Juárez1
1Lacombe Research Centre, Agriculture and Agri-Food Canada,
2Grupo de investigación MERAGEM, Universidad de Córdoba,
3Department of Animal Science, University of Nebraska
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