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Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin

✍ Scribed by Quaresma, M.A.G.; Trigo-Rodrigues, I.; Alves,, S.P.; Martins, S.I.V.; Barreto, A.S.; Bessa, R.J.B.

Book ID: 119323651
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 212 KB
Volume: 92
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2012.05.021

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