Cite
HARVARD Citation
Latoch, A. et al. (2021). Technological properties and selected safety aspects of different cuts of organic and conventional pork. International journal of food science & technology. pp. 6192-6203. [Online].
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Latoch, A. et al. (2021). Technological properties and selected safety aspects of different cuts of organic and conventional pork. International journal of food science & technology. pp. 6192-6203. [Online].