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The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

✍ Scribed by St. Raj; G. Skiba; D. Weremko; H. Fandrejewski; W. Migdał; F. Borowiec; E. Poławska

No coin nor oath required. For personal study only.

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