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Autore principale:	Makoto Matsushita
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Universidade Estadual de Maringá 2010
Soggetti:	Ingeniería fatty acids Lamb carcass slaughter weight meat compositions
Accesso online:	https://www.redalyc.org/articulo.oa?id=303226528006
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