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APA Citation
Neill, H., Gill, C., McDonald, E., McMurray, R., McRoberts, W., Loy, R., White, A., Little, R., Muns, R., Rosbotham, E., O'Neill, U., Smyth, S., & Pourshahidi, L. (2023). improving vitamin D content in pork meat by UVB biofortification. Meat science, 199, . http://access.bl.uk/ark:/81055/vdc_100179853326.0x000043