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Investigations on the heritability of meat characters in cattle. II. Protein content, pH value, colour, muscle fibre diameter, tenderness.



Investigations on the heritability of meat characters in cattle. II. Protein content, pH value, colour, muscle fibre diameter, tenderness.



Z. Tierz. ZuchtBiol 78: 139-178



The same material as in Pt. I was used.

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