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bibliographicCitation Sarriés MV, Murray BE, Moloney AP, Troy D, Beriain MJ. The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue. Meat Sci. 2009 Feb;81(2):307–12. doi: 10.1016/j.meatsci.2008.08.006. PMID: 22064168.
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date 200902
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title The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue
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Total number of triples: 26.