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Пълен текст
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Frunza, G.; Pop, I.
Study on nutritional quality of some products from fresh pork
Source: SCIENTIFIC PAPERS. SERIES D: ANIMAL SCIENCE
Year published: 2019 y.
Volume: 71, 24
Pages: p. 168-171
Libraries: TUN
Signature: Пр 689
Keywords:
pork
scruff
spare ribs
proteins
lipids
качество
свинско месо
ребра
протеини
липиди
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