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High pressure effects on lipid oxidation in rendered pork fat and minced pork

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320189

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:320189
Date	January 1996
Creators	Bee, Cheah Poh
Publisher	University of Reading
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation