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Twenty-six organic and conventional samples of cold meats were analysed and compared with respect to: meat protein quality, nitrite, nitrate and metal content to verify if organic products have any health advantage that may be attractive to consumers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______245::4cc9d15d57405d01d6ce2cb962ed5a7e
http://orgprints.org/11600/
http://orgprints.org/11600/
