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Publications
Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration
Publication with shared reference
10.1016/j.meatsci.2007.06.005
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Publications
Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration
Publication with shared reference
10.1016/j.meatsci.2007.06.005
Publications with shared reference:
Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration
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