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Improvement of lipid stability of rabbit meat by vitamin E and C administration

✍ Scribed by Cesare Castellini; Alessandro Dal Bosco; Marcella Bernardini

Book ID: 101325020
Publisher: John Wiley and Sons
Year: 2000
Tongue: English
Weight: 122 KB
Volume: 81
Category: Article
ISSN: 0022-5142
DOI: 10.1002/1097-0010(20010101)81:1<46::aid-jsfa777>3.0.co;2-4

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