Maher, S C <br/><br/>
Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management.  [electronic resource] 

 -  Meat science  May 2004 
 - 33-43 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2003.09.003  doi