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Addition of anacardic acid as antioxidants in broiler chicken mortadella

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Bibliographic Details
Main Author:	Virgínia Kelly Gonçalves ABREU
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Subjects:	Agrociencias redness storage lightness yellowness lipid oxidation
Online Access:	Acceder al recurso
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