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Journal: MoleculesVolume: 25Number: 4975
Article: Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues
- Authors:
- Souha Tibaoui1,2,
- Samir Smeti1 and
- Ines Essid2
- et al.
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