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The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

✍ Scribed by Armida Sánchez-Escalante; Djamel Djenane; Gastón Torrescano; José Antonio Beltrán; Pedro Roncalés

No coin nor oath required. For personal study only.

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