E.J. DelgadoM.S. RubioF. IturbeR.D. MéndezL. CassísR Rosiles2026-03-222026-03-22200410.1016/j.meatsci.2004.10.003https://doi.org/10.1016/j.meatsci.2004.10.003https://andeanlibrary.org/handle/123456789/46951Citaciones: 45enAgricultural scienceFood scienceBeef cattleComposition (language)Beef industryBusinessAnimal scienceComposition and quality of Mexican and imported retail beef in Mexicoarticle