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1966•Unpublished venueRequires access

Value of limited amounts of fresh and sour whey in fattening pigs for pork.

K. Šljivovački, Nevena Mitić, V. Crnojacki, R. Markicevic

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Key concepts: Value (mathematics), Food science, Animal production, Animal science, Biology, Mathematics, Statistics

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Value of limited amounts of fresh and sour whey in fattening pigs for pork. — Research Paper | ScholarLens