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Journal: Processes, 2022
Volume: 10
Number: 370
Article:
Carcass Composition and Physicochemical Characteristics of Meat from Pork Chains Based on Native and Hybrid Pigs
Authors:
by
Goran Kušec, Miodrag Komlenić, Kristina Gvozdanović, Velimir Sili, Marina Krvavica, Žarko Radišić and Ivona Djurkin Kušec
Link:
https://www.mdpi.com/2227-9717/10/2/370
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