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1.The impact of vitamin E and Rosemary on the oxidative stability of poultry meat and ground meat products

The impact of vitamin E and Rosemary on the oxidative stability of poultry meat and ground meat products / S. Marcinčák ... [et al.] . Folia veterinaria. - ISSN 0015-5748 . - Vol. 48, no. 3 (2004), p. 165-168 : Tab.

C 844
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