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THE EFFECT OF α-TOCOPHEROL, STORAGE TIME AND STORAGE TEMPERATURE ON PEROXIDE VALUE, FREE FATTY ACIDS AND pH OF KAVURMA, A COOKED MEAT PRODUCT |
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| Authors: | MUHAMMET &# RFAN AKSU |
| Affiliation: | Food Engineering Department Agricultural College Atatürk University 25240, Erzurum, Turkey |
| Abstract: | |
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