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contentType Journal Article
endingPage 52
issn 0309-1740
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publicationName Meat Science
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bibliographicCitation M C Carthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 2001 May;58(1):45–52. doi: 10.1016/s0309-1740(00)00129-7. PMID: 22061918.
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date 200105
identifier https://doi.org/10.1016/s0309-1740%2800%2900129-7
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language English
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title Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
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Total number of triples: 27.