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Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging

Federico Ferioli1, Paresh C Dutta, Maria F Caboni

  • 1Campus di Scienze degli Alimenti, Università di Bologna, 47023 Cesena (FC), Italy. federico.ferioli@unibo.it

Journal of the Science of Food and Agriculture
|April 1, 2010
PubMed
Abstract

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