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bibliographicCitation Park SY, Yoo SS, Uh JH, Eun JB, Lee HC, Kim YJ, Chin KB. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C). J Food Sci. 2007 Mar;72(2):C114–9. doi: 10.1111/j.1750-3841.2006.00265.x. PMID: 17995825.
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title Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C)
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