Hlongwane, N., & Strydom, P. E. (2026). Nutritional composition of carcass cuts in fresh South African pork. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Hlongwane, Nokukhanya, and Phillip Evert Strydom. Nutritional Composition of Carcass Cuts in Fresh South African Pork. Stellenbosch : Stellenbosch University, 2026.
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MLA (9th ed.) Citation
Hlongwane, Nokukhanya, and Phillip Evert Strydom. Nutritional Composition of Carcass Cuts in Fresh South African Pork. Stellenbosch : Stellenbosch University, 2026.
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Warning: These citations may not always be 100% accurate.