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Effects of oleoresin–tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties

✍ Scribed by K.C. Nam; K.Y. Ko; B.R. Min; H. Ismail; E.J. Lee; J. Cordray; D.U. Ahn

No coin nor oath required. For personal study only.

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