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Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham

✍ Scribed by Dorte Juncher; Birgitte Rønn; Tina Beck Hansen; Poul Henckel; Anders Karlsson; Leif H Skibsted; Grete Bertelsen

No coin nor oath required. For personal study only.

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