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Ali, M., Lee, S., Park, J., Chung, Y. and Nam, K. (2021) Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus Coreanus By-Product. Food Science of Animal Resources, 41, 826-839.
https://doi.org/10.5851/kosfa.2021.e40

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