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Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage Time

✍ Scribed by M. Du; K.C. Nam; D.U. Ahn

Book ID
111754608
Publisher
Institute of Food Technologists
Year
2001
Tongue
English
Weight
112 KB
Volume
66
Category
Article
ISSN
0022-1147

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