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S.Y. Park, S.S. Yoo, J.H. Uh, J.B. Eun, H.C. Lee, Y.J. Kim and K.B. Chin Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C) Journal of Food Science 72

Version of Record online: 9 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00265.x

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