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Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage

✍ Scribed by S.R. Baggio; N. Bragagnolo

Book ID: 116725695
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 291 KB
Volume: 39
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2005.03.007

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