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Journal: SustainabilityVolume: 15Number: 9183
Article: Changes in the Physico-Chemical Quality of Red Meat during the Distribution of Carcasses from the Abattoir to the Retailers
  • Authors:
  • Zikhona Theodora Rani* and
  • Lindokuhle Christopher Mhlongo
Link: https://www.mdpi.com/2071-1050/15/12/9183

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