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ÉVOLUTION DES CARACTÉRISTIQUES PHYSICO-CHIMIQUES DE LA VIANDE DE PORC AU COURS D'UNE CONSERVATION DE 20 MOIS A — 20 °C

R. GOUTEFONGEA and C. VALIN

Ann. Zootech., 20 3 (1971) 413-414

DOI: 10.1051/animres:19710335

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