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Journal: Foods, 2020
Volume: 9
Number: 43
43
Article: Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time
Authors: by Tanyaradzwa E. Mungure, E. John Birch, Eric N. Ponnampalam, Ian Stewart, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi and Alaa El-Din A. Bekhit
Link: https://www.mdpi.com/2304-8158/9/1/43

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