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  1. 1
    Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island

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  2. 2
    The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types

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  3. 3
    Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

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