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INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK

✍ Scribed by H.G. KRISTINSSON; B. BALDURSDOTTIR; R. JONSDOTTIR; T. VALDIMARSDOTTIR; G. THORKELSSON

No coin nor oath required. For personal study only.

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