Contribution of lean, fat and degree of doneness to meat flavour
Tenderness, juiciness and flavour are the three factors on which […]
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Argentinean Insight Into Fixed Time AI Benefits
FROM DEPARTMENT OF PRIMARY INDUSTRIES AND FISHERIES QLD GOVERNMENT BRAHMAN NEWS JUNE 2009
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Dehorning Best Practice
BY ALAN LAING DPI&F NORTHERN MUSTER ISSUE 20 BRAHMAN NEWS MARCH 2009 Issue
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