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Journal: Foods, 2015
Volume: 4
Number: 359

Article: Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques
Authors: by Gislene B. Oliveira, Martin Alewijn, Rita Boerrigter-Eenling and Saskia M. Van Ruth
Link: https://www.mdpi.com/2304-8158/4/3/359

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