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Lipid oxidation
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Effects of Pulsed Electric Field (PEF) processing on physicochemical and flavour characteristics of fresh and frozen-thawed beef muscles
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Wang, Shu
Published 2016
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Effect of High Hydrostatic Pressure Processing on the Lipid and Protein Characteristics of Different Lamb Cuts
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Wu, Yanchao
Published 2016
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Hamid, Nazimah
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