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Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams

✍ Scribed by N.M. Dineen; J.P. Kerry; P.B. Lynch; D.J. Buckley; P.A. Morrissey; E.K. Arendt

No coin nor oath required. For personal study only.

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