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    Abdulla Khan, Karin Allen, Xiaoxi Wang, Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry Meat, Food and Nutrition Sciences, 2015, 06, 16, 1541

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    K.E. Allen, Handbook of Antioxidants for Food Preservation, 2015,

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    Karin Allen, Daren Cornforth, Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability, Meat Science, 2010, 85, 4, 613

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