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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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Effect of dietary Vitamin E on the stability of raw and cooked pork

F J Monahan1, D J Buckley, J I Gray

  • 1National Food Biotechnology Centre, University College, Cork, Republic of Ireland.

Meat Science
|November 8, 2011
PubMed

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