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Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional

Ph Gatellier1, A Kondjoyan, S Portanguen

  • 1INRA, UR370, QuaPA, F-63122 St Genès Champanelle, France. pgatel@clermont.inra.fr

Meat Science
|April 27, 2010
PubMed

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