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Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers

✍ Scribed by Dimitrios Georgantelis; Georgios Blekas; Panagiota Katikou; Ioannis Ambrosiadis; Dimitrios J. Fletouris

No coin nor oath required. For personal study only.

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