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Etude de la variabilité de la qualité de la viande de porc par analyse en composantes principales

Leroy, Bernadette; Etienne, Grégory; China, Bernard et al.

2008 • In Sciences des Aliments, 28 (6), p. 451-468

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Leroy-et-al_2008_SciAlim-28-451_postprint.pdf

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