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Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

✍ Scribed by Ph. Gatellier; A. Kondjoyan; S. Portanguen; V. Santé-Lhoutellier


Book ID
116737979
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
282 KB
Volume
85
Category
Article
ISSN
0309-1740

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