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Journal: Sustainability, 2018
Volume: 10
Number: 3885
Article:
Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality
Authors:
by
Michał Halagarda, Władysław Kędzior, Ewa Pyrzyńska and Wanda Kudełka
Link:
https://www.mdpi.com/2071-1050/10/11/3885
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