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Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

Crossref DOI link: https://doi.org/10.1007/s13197-017-2903-2

Published Online: 2017-10-10

Published Print: 2017-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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