au.\*:("DOLEZAL HG")
Results 1 to 2 of 2
Selection :
COMPARISON OF SUBCUTANEOUS FAT THICKNESS, MARBLING AND QUALITY GRADE FOR PREDICTING PALATABILITY OF BEEFDOLEZAL HG; SMITH GC; SAVELL JW et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 397-401; BIBL. 26 REF.Article
EFFECT OF TIME-ON-FEED ON THE PALATABILITY OF RIB STEAKS FROM STEERS AND HEIFERSDOLEZAL HG; SMITH GC; SAVELL JW et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 368-373; BIBL. 25 REF.Article
