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LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1
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Journal Title: | Journal of Food Quality |
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Authors and Corporations: | , , |
In: | Journal of Food Quality, 22, 1999, 6, p. 641-651 |
Type of Resource: | E-Article |
Language: | English |
published: |
Wiley
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Subjects: |