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Please use this identifier to cite or link to this item: http://hdl.handle.net/2328/9825

Title: Use of external fat width to describe beef and lamb cuts in food composition tables
Authors: Cobiac, Lynne
Doulez, Veronique
Leppard, Phil
Lewis, Janine
Issue Date: 2003
Citation: Cobiac, L., Doulez, V., Leppard, P., & Lewis, J., 2003. Use of external fat width to describe beef and lamb cuts in food composition tables. Journal of Food Composition and Analysis, 16(2), 133-145.
URI: http://hdl.handle.net/2328/9825
ISSN: 0889-1575
Appears in Collections:0908 - Food Sciences

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