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Interestingly, pork-based products have significantly lower vitamin B12 content (and iodine), around one-third less, compared with the early 1990s (Niklewicz et al., 2023)

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The data obtained after 30 h incubation of yeast in media supplemented with 40 and 60 mg Se 4+ /L culture media showed a slight increase in the OD as compared to the culture obtained after 24 h incubation