reference/20161668

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bibliographicCitation	Toomik P, Lepp K, Lepasalu L, Püssa T. The effect of tenderizing acids on linoleic acid oxidation during marination of pork. Meat Sci. 2012 Dec;92(4):870–3. doi: 10.1016/j.meatsci.2012.06.016. PMID: 22762994.
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date	201212
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title	The effect of tenderizing acids on linoleic acid oxidation during marination of pork
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