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1. Influence of raw matter origin and production period on fatty acid composition of dry-cured hams Božidar Žlender, Tomaž Polak, Dajana Špacapan, Darko Andronikov, Lea Demšar, 2008, izvirni znanstveni članek Ključne besede: meat products, dry-cured ham, Vipava ham, pork legs, origin, fat, composition, fatty acids, Slovenija |
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